CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01038.x/fullpdf
Reference17 articles.
1. Viability of Microencapsulated Bifidobacteria in Set Yogurt During Refrigerated Storage
2. Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography
3. Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High-Performance Liquid Chromatography
4. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
5. Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
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