Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures

International Dairy Journal

Volumn 17, Issue 9, 2007, Pages 1083-1088

  Gee, Vivian L ^a   Vasanthan, Thava ^a   Temelli, Feral ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Glucan; Barley; Starter culture; Viscosity; Yogurt

Indexed keywords

BACTERIA; CROPS; FERMENTATION; NUTRIENTS; PH EFFECTS; SHEAR DEFORMATION; VISCOSITY;

ACIDIFICATION; STARTER CULTURES; YOGURT;

CELL CULTURE;

HORDEUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 34250001066     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.01.004     Document Type: Article

References (19)

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