Development of yoghurt from ovine milk with enhanced texture and flavour properties-Reference-Cited by-同舟云学术

Development of yoghurt from ovine milk with enhanced texture and flavour properties

Published:2016-11-29 Issue:1 Volume:71 Page:112-121
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Asensio-Vegas Carmen¹,Tiwari Brijesh²,Gredilla Ana E¹,Bueno Francisco¹,Delgado David¹,Martín-Diana Ana B³

Affiliation:

1. Dairy Technological Station; Agro Technological Institute; Deputy Directorate of Research and Technology; Avda Viñalta s/n Palencia 34071 Spain

2. Teagasc Ashtown Food Research Centre; Dublin Ireland

3. Area of Innovation and Process Optimisation; Agro Technological Institute; Deputy Directorate of Research and Technology; Ctra. de Burgos Km.119 Valladolid 47071 Spain

Funder

Agro Technological Institute (ITACyL)

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12341/fullpdf

Reference30 articles.

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3. Texture profile analysis;Bourne;Food Technology,1978

4. Texture of cheddar cheese as influenced by fat reduction;Bryant;Journal of Food Science,1995

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