Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt

International Journal of Dairy Technology

Volumn 66, Issue 2, 2013, Pages 264-272

  Ünal, Gülfem ^a   Akalin, A Sibel ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Sensory; Sodium calcium caseinate; Texture; Viability; Whey protein concentrate; Yoghurt

Indexed keywords

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 84875876505     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12016     Document Type: Article

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