Physical properties of yogurt prepared from pressure-treated concentrated or fortified milks

Milchwissenschaft

Volumn 58, Issue 1-2, 2003, Pages 46-48

  Capellas, Marta ^a   Needs, E ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

61 Joghurt (physical properties)

Indexed keywords

EID: 0037262306     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. JOHNSTON, D.E., AUSTIN, B.A., MURPHY, R.J.: Milchwissenschaft 48 (4) 206-209 (1993)
2. FERRAGUT, V., MARTÍNEZ, V.M., TRUJILLO, A.J., GUAMIS, B.: Milchwissenschaft 55 (5) 267-269 (2000)
3. NEEDS, E.G., CAPELLAS, M., BLAND, P., MANOJ, P., MACDOUGAL, D., GOPAL, P.: J. Dairy Res. 67 329-348 (2000)
4. CAPELLAS, M., NORONHA, R., MOR-MUR, M., NEEDS, E.C.: High Press. Res. 2002 (in press)
5. NEEDS, E.C., STENNING, R.A., GILL, A.L., FERRAGUT, V., RICH, G.T.: J. Dairy Res. 67 31-42 (2000)
6. ROHM, H., LEDERER, H.: Int. Dairy J. 2 331-343 (1992)