Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin;Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada

CYTA - Journal of Food

Volumn 15, Issue 2, 2017, Pages 320-325

  Shi, Jia ^a   Han, Yan Ping ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bovine gelatin; enzymatic cross linking; quality; set style yoghurt; skimmed milk

Indexed keywords

FERMENTED MILK; GLUCOSE; GLUCOSE OXIDASE; GLUCOSE SENSORS; IMAGE QUALITY; MAMMALS;

APPARENT VISCOSITY; BOVINE GELATIN; CROSS-LINKED GELATINS; HORSE-RADISH PEROXIDASE; QUALITY ATTRIBUTES; SET-STYLE YOGHURT; SKIMMED MILK; TOTAL SOLIDS CONTENTS;

CROSSLINKING;

EID: 85006310604     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2016.1255914     Document Type: Article

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