Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: A review

Foods

Volumn 3, Issue 1, 2014, Pages 176-193

  Sfakianakis, Panagiotis ^a   Tzia, Constatnina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Homogenization; Microfluidization; Milk; Prebiotic; Pressure; Probiotic; Pulsed electric fields; Thermal treatment; Ultra high pressure; Ultrasound; Yogurt; Yogurt manufacture

Indexed keywords

EID: 84925461191     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods3010176     Document Type: Review

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