Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2103-2110

  Abd El Salam, Mohamed H ^a   Hippen, Arnold R ^b   El Shafie, Kawther ^a   Assem, Faiza M ^a   Abbas, Hyam ^a   Abd El Aziz, Mahmoud ^a   Sharaf, Osama ^a   El Aassar, Mostafa ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b UNIVERSITY OF SOUTH DAKOTA   (United States)

Author keywords

Composition; Conjugated linoleic acids; Labneh; Probiotics; Viscosity

Indexed keywords

CLA CONTENTS; CONJUGATED LINOLEIC ACID; CONJUGATED LINOLEIC ACIDS; EXOPOLYSACCHARIDES; FAT CONTENTS; FISH OIL; LABNEH; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MILK FATS; PREPARATION AND PROPERTIES; PROBIOTIC CULTURES; PROBIOTICS; RECONSTITUTED MILK; STORAGE PERIODS; TOTAL SOLIDS;

ALDEHYDES; BACILLI; CHEMICAL ANALYSIS; COLD STORAGE; FISH; OILS AND FATS; UNSATURATED FATTY ACIDS; VISCOSITY;

LINOLEIC ACID;

ANIMALIA; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 80052800913     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02722.x     Document Type: Article

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