Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties-Reference-Cited by-同舟云学术

Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

Published:2019-10-29 Issue:2 Volume:73 Page:392-402
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Yerlikaya Oktay¹^ORCID,Akpinar Asli²,Saygili Derya³,Karagozlu Nural²

Affiliation:

1. Department of Dairy Technology Faculty of Agriculture Ege University Bornova‐Izmir 35100Turkey

2. Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Yunusemre‐Manisa 45140Turkey

3. Culinary Program Izmir Kavram Vocational School Konak‐Izmir Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12666

Reference67 articles.

1. Effect of end‐incubation acidity on yoghurt quality;Atamer M;The Journal of Food,1987

2. Effect of Propionibacteria Supplementation on Fecal Bifidobacteria and Segmental Colonic Transit Time in Healthy Human Subjects

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