Effect of addition of Versagel® on microbial, chemical, and physical properties of low-fat yogurt

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Ramchandran, L ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Angiotensin i converting enzyme; Fat replacer; Firmness; Whey separation; Yogurt

Indexed keywords

ACETIC ACID; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; LACTIC ACID; MILK PROTEIN; YOGHURT;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; FAT SUBSTITUTE; FERMENTATION; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS DELBRUECKII; MICROBIOLOGY; PH; STREPTOCOCCUS THERMOPHILUS;

ACETIC ACID; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; COLONY COUNT, MICROBIAL; FAT SUBSTITUTES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS DELBRUECKII; MILK PROTEINS; RHEOLOGY; STREPTOCOCCUS THERMOPHILUS; YOGURT;

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 51349098462     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00888.x     Document Type: Article

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