Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)

International Journal of Dairy Technology

Volumn 56, Issue 1, 2003, Pages 26-29

  Celik, Serafettin ^a   Bakirci, Ihsan ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Fruit flavoured yoghurt; Lactic acid bacteria; Mulberry pekmez; Viscosity

Indexed keywords

LACTIC ACID; YOGHURT;

ACIDITY; ARTICLE; BACTERIUM; FERMENTATION; FOOD PROCESSING; FOOD STORAGE; MILK; PH; PRIORITY JOURNAL; QUALITY CONTROL; TITRIMETRY; VISCOSITY; WHEY;

BACTERIA (MICROORGANISMS); MORUS (PLANT);

EID: 0037301381     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00070.x     Document Type: Article

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