Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

Journal of Food Process Engineering

Volumn 29, Issue 5, 2006, Pages 447-461

  Penna, A L B ^a   Gurram, Subbarao ^b   Barbosa Canovas G V ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

RHEOLOGICAL PARAMETERS; STARTER CULTURES; TEXTURAL PROPERTIES; YOGURT;

DAIRY PRODUCTS; FERMENTATION; HEAT TREATMENT; HYDROSTATIC PRESSURE; RHEOLOGY;

FOOD PROCESSING;

BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33748963569     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00076.x     Document Type: Article

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