Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 549-555

  Abbasi, Habib ^a   Mousavi, Mohammad Ebrahimzadeh ^a   Ehsani, Mohammad Reza ^a   D Jomea, Zahra Emam ^a   Vaziri, Moharam ^b   Rahimi, Jamshid ^c   Aziznia, Somayeh ^d  

^a UNIVERSITY OF TEHRAN   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c URMIA UNIVERSITY   (Iran)

^d ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Exopolysaccharide; Incubation temperature; Low fat set yoghurt; Microstructure; Rheology

Indexed keywords

EID: 70350152884     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00513.x     Document Type: Article

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