Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

LWT

Volumn 69, Issue , 2016, Pages 430-437

  Yousseef, Manhal ^a   Lafarge, Céline ^a   Valentin, Dominique ^b   Lubbers, Samuel ^a   Husson, Florence ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Cow milk protein; Lactic acid bacteria; Pea protein; Rheology; Sensory properties

Indexed keywords

BACTERIA; DAIRIES; FERMENTATION; FERMENTED MILK; FOOD PROCESSING; HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; LACTIC ACID; MIXTURES; RHEOLOGY;

COW MILK; LACTIC ACID BACTERIA; PEA PROTEINS; PHYSICO-CHEMICALS; SENSORIAL PROPERTIES; SENSORY PROFILES; SENSORY PROPERTIES; STARTER CULTURES;

PROTEINS;

EID: 84959896140     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.060     Document Type: Article

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