The effects of fat and non fat dry matter concentration and storage time on the physical properties and acidity of yoghurts made with probiotic cultures

Food Science and Technology International

Volumn 12, Issue 6, 2006, Pages 467-476

  Gun O ^a   Issikli N D ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Probiotics; Rheology; Yoghurt

Indexed keywords

ACIDITY; CELL CULTURE; PH EFFECTS; PHYSICAL PROPERTIES; RHEOLOGY; VISCOSITY;

NON FAT DRY MATTER (NFDM); PROBIOTICS; SHEAR THINNING; YOGHURT;

FOOD PRODUCTS;

EID: 33845239684     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206073083     Document Type: Article

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