Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication-Reference-Cited by-同舟云学术

Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication

Published:2002-09-13 Issue:21 Volume:50 Page:6165-6171
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vercet Antonio¹,Oria Rosa¹,Marquina Pedro¹,Crelier Simon¹,Lopez-Buesa Pascual¹

Affiliation:

1. Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Spain, and Nestlé Research Center, Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0204654

Reference36 articles.

1. Burgos, J. Manothermosonication. InEncyclopedia of Food Microbiology; Robinson, R K., Batt, C. A., Patel, P. D., Eds.; Academic Press: New York, 1999; pp 1462−1469.

2. Inactivation of Heat-Resistant Lipase and Protease from Pseudomonas fluorescens by Manothermosonication

3. Decrease of Salmonella typhimurium in Skim Milk and Egg by Heat and Ultrasonic Wave Treatment

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