Current Issues in the Stabilization of Cultured Dairy Products

Journal of Dairy Science

Volumn 80, Issue 10, 1997, Pages 2639-2643

  Hunt, C C ^a   Maynes, J R ^a  

^a Crest Foods Company Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0347706824     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76221-0     Document Type: Article

References (6)

1. Banon, S., and J. Hardy. 1992. A colloidal approach of milk acidification by glucono-5-lactone. J. Dairy Sci. 75:935.
2. Dickinson, E. 1992. An Introduction to Food Hydrocolloids. Oxford Univ. Press, Oxford, United Kingdom.
3. Gasparello, L. 1994. A tale of two seaweeds. Food Drink Daily 4: 1.
4. Imeson, A. 1992. Thickening and Gelling Agents for Foods. Blackie Acad. Profess., London, United Kingdom.
5. Stephen, A. M., ed. 1995. Food Polysaccharides and Their Applications. Marcel Dekker, Inc., New York, NY.
6. Varnam, A. H., and J. P. Sutherland. 1994. Milk and Milk Products Technology, Chemistry, and Microbiology. Chapman and Hall, London, United Kingdom.