Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

International Journal of Dairy Technology

Volumn 65, Issue 3, 2012, Pages 437-443

  Bezerra, Maria F ^a   Souza, Domingos F S ^a   Correia, P Roberta T ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

Author keywords

Acidification; Chemical composition; Quality; Rheology; Yoghurt

Indexed keywords

BUBALUS; CAPRA; CAPRA HIRCUS;

EID: 84863783016     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00845.x     Document Type: Article

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