Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 831-839

  Selvamuthukumaran, Meenakshisundaram ^a   Khanum, Farhath ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Lactobacillus bulgaricus; Response surface methodology; Seabuckthorn; Streptococcus thermophilus; Viscosity; Yogurt

Indexed keywords

BACILLI; DAIRY PRODUCTS; FRUITS; SURFACE PROPERTIES; VISCOSITY;

LACTOBACILLUS BULGARICUS; RESPONSE SURFACE METHODOLOGY; SEABUCKTHORN; STREPTOCOCCUS THERMOPHILUS; YOGURT;

DAIRIES;

HIPPOPHAE; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84922576931     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1070-3     Document Type: Article

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