The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage
Author:
Affiliation:
1. Engineering Faculty; Department of Food Engineering; Trakya University; Edirne Turkey
2. Engineering Faculty; Department of Food Engineering; Ondokuz Mayis University; Samsun Turkey
Publisher
Wiley
Subject
Food Science
Reference39 articles.
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2. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt;Akgun;LWT-Food Science and Technology,2016
3. New perspectives for Lactobacilli exopolysaccharides;Badel;Biotechnology Advances,2011
4. Production of flavour compounds by yogurt starter cultures;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998
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