The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh-Reference-Cited by-同舟云学术

The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh

Published:2012-01-05 Issue:2 Volume:65 Page:274-281
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

AHMADI ELAHE,MORTAZAVIAN AMIR MOHAMMAD,FAZELI MOHAMMAD REZA,EZZATPANAH HAMID,MOHAMMADI REZA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00763.x/fullpdf

Reference35 articles.

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2. The effects of certain factors on the properties of yogurt made from ewe’s milk;Bonczar;Food Chemistry,2002

3. Viability during storage of two Bifidobacterium bifidum strains in set and stirred flavoured yogurts containing whey protein concentrate;Christopher;Natural Product Radiance,2009

4. Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt;Cruz;Food Research International,2010

5. Viability of yogurt and probiotic bacteria in yogurts made from commercial starter cultures;Dave;International Dairy Journal,1997

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