The effect of structure forming starch additives on the physico-chemical and sensory properties of yoghurts

Milchwissenschaft

Volumn 61, Issue 2, 2006, Pages 173-176

  Cais Sokolińska, Dorota ^a   Pikul, J ^a   Wojtowski J ^a   Danków, Romualda ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Yoghurt (addition of structure forming starch)

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; STREPTOCOCCUS;

EID: 33645759704     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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