Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures-Reference-Cited by-同舟云学术

Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures

Published:2003-08 Issue:3 Volume:56 Page:163-170
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

Torre L La,Tamime A Y,Muir D D

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2003.00098.x/fullpdf

Reference22 articles.

1. 2International Dairy Federation (1995 ) Consumption Statistics for Milk and Milk Products 1993. Document no 301, pp 4 -6 . Brussels: International Dairy Federation.

2. 4Y-K Lee, K Nomoto, S Salminen, and S L Gorbach (1999 ) Handbook of Probiotics , pp 13 -17 . New York: John Wiley & Sons.

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