Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets

Australian Journal of Dairy Technology

Volumn 57, Issue 3, 2002, Pages 197-202

  Dave, Rajiv I ^a   Ramaswamy, N ^a   Baer, R J ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; COMPOSITION EFFECTS; DAIRY PRODUCTS; FATTY ACIDS; FERMENTATION;

FISH OIL AND EXTRUDED BEANS (FOES);

FOOD PROCESSING;

EID: 0036773276     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

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