Optimization of yogurt production using demineralized whey

Journal of Food Science

Volumn 62, Issue 4, 1997, Pages 846-850

  Penna, Ana Lucia B ^b   Baruffaldi, Renato ^a   Oliveira, Maricê N ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Demineralized whey; Fermentation; Lactic acid; Sensory; Yogurt

Indexed keywords

DEMINERALIZATION; FERMENTATION; WHEY;

EID: 0031447343     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15469.x     Document Type: Article

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