Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum
Author:
Affiliation:
1. College of Light Industry and Food Engineering Sichuan University Chengdu 610065 China
2. College of Life Science and Technology Southwest Minzu University Chengdu 610041 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14279
Reference42 articles.
1. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate
2. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
3. Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum)
4. Specific aminopeptidases of indigenous Lactobacillus brevis and Lactobacillus plantarum
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