Evaluation of changes during storage of probiotic dahi at 7°C

International Journal of Dairy Technology

Volumn 60, Issue 3, 2007, Pages 205-210

  Yadav, Hariom ^a   Jain, Shalini ^a   Sinha, P R ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Dahi; Probiotic; Proteolysis; Storage; Texture

Indexed keywords

BETA CASEIN; CASEIN KINASE IALPHA; DAHI; PROBIOTIC AGENT; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BACTERIAL SURVIVAL; BITTER TASTE; CONTROLLED STUDY; FOOD COMPOSITION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS;

EID: 34447121950     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00325.x     Document Type: Article

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