Effect of fat replacers on kefir quality

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 543-548

  Ertekin, Bilge ^a   Guzel Seydim, Zeynep B ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Fat replacer; Flavour; Kefir; Viscosity

Indexed keywords

ACETALDEHYDE; ALCOHOL; INULIN; LACTIC ACID; MILK PROTEIN; WHEY PROTEIN; FAT INTAKE; FAT SUBSTITUTE; PROTEIN INTAKE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DAIRY PRODUCT; DIET SUPPLEMENTATION; FAT INTAKE; FAT SUBSTITUTE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MICROBIOLOGY; MILK; ODOR; PH; PROTEIN INTAKE; SENSATION; STANDARD; STREPTOCOCCUS; TASTE; VISCOSITY; YEAST; STANDARDS;

ACETALDEHYDE; ANIMALS; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DIETARY FATS; DIETARY PROTEINS; ETHANOL; FAT SUBSTITUTES; FOOD MICROBIOLOGY; FOOD, FORTIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; INULIN; LACTIC ACID; LACTOBACILLUS; MILK; MILK PROTEINS; ODORS; SENSATION; STREPTOCOCCUS; TASTE; VISCOSITY; YEASTS;

LACTOBACILLUS; STREPTOCOCCUS;

EID: 76749089498     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3855     Document Type: Article

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