Evaluation of mixtures of milk and sesame butter fermented with yogurt culture

Milchwissenschaft

Volumn 56, Issue 4, 2001, Pages 210-212

  Rosenthal, I ^a   Bernstein, S ^a   Huberman, L ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035607321     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (7)

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2. MITAL, B. K., STEINKRAUS, K.H., NAYLOR, H.B.: J. Food Sci. 39 1018-1022 (1974)
3. KANDA, H., WANG, H. L., HESSELTINE, C. W., WARNER, C. W.: d
4. PRAKASH, V., NANDI, P. K.: J. Agric. Food Chem. 26 320-323 (1978)
5. ROSENTHAL, I., BERNSTEIN, S.: Milchwissenschaft 53 441-443 (1998)
6. PINCHAS, L., KINSELLA, J. E.: Food Chem. 42 301-319 (1991)
7. CALDWELL, R.W.: In Processed Plant Protein Foodstiffs (Ed. A. Altschul). Academic Press, New York 535 (1958)