Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks

Journal of the Science of Food and Agriculture

Volumn 84, Issue 12, 2004, Pages 1599-1605

  Martín Diana, Ana B ^a   Janer, Carolina ^a   Peláez, Carmen ^a   Requena, Teresa ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

3; polyunsaturated fatty acids; Bifidobacteria; Fermented milk; Whey protein concentrate

Indexed keywords

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4143059918     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1844     Document Type: Article

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