Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3617-3628

  Akalin, A S ^a   Unal, G ^a   Dinkci, N ^a   Hayaloglu, A A ^b  

^a EGE UNIVERSITY   (Turkey)

^b INONU UNIVERSITY   (Turkey)

Author keywords

Probiotic yogurt; Sodium calcium caseinate; Texture; Whey protein concentrate

Indexed keywords

CASEIN; MILK PROTEIN; PROBIOTIC AGENT; WHEY PROTEIN; YOGHURT;

ARTICLE; DIET SUPPLEMENTATION; FOOD HANDLING; FOOD STORAGE; METABOLISM; STANDARD; VISCOSITY;

CASEINS; FOOD STORAGE; FOOD TECHNOLOGY; FOOD, FORTIFIED; MILK PROTEINS; PROBIOTICS; VISCOSITY; YOGURT;

EID: 84862566505     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5297     Document Type: Article

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