The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: A Comparison with Bovine Yoghurt

Food and Bioprocess Technology

Volumn 7, Issue 4, 2014, Pages 937-953

  Nguyen, Hanh Thi Hong ^a,b   Ong, Lydia ^a,b   Lefèvre, Christophe ^c   Kentish, Sandra Elizabeth ^a   Gras, Sally Louise ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c DEAKIN UNIVERSITY   (Australia)

Author keywords

Buffalo yoghurt; Gel firmness; Microstructure; Organic acid; Rheological properties; Syneresis

Indexed keywords

EID: 84894719782     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1082-z     Document Type: Article

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