Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology

International Journal of Dairy Technology

Volumn 61, Issue 3, 2008, Pages 284-289

  Shiby, Varghese K ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Acidification kinetics; Dahi; Fermentation; Lactic acid; Lactose; Yogurt

Indexed keywords

EID: 65249113875     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00411.x     Document Type: Article

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