Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

LWT

Volumn 78, Issue , 2017, Pages 70-76

  Sert, Durmuş ^a   Mercan, Emin ^b   Dertli, Enes ^b  

^a NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^b BAYBURT UNIVERSITY   (Turkey)

Author keywords

Pine cone; Yogurt; Yogurt starters

Indexed keywords

BACTERIA; DAIRY PRODUCTS; LABORATORIES; LACTIC ACID; PHYSICOCHEMICAL PROPERTIES;

LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SPP; PINE CONE; STREPTOCOCCUS THERMOPHILUS; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY; YOGURT;

DAIRIES;

EID: 85006823199     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.023     Document Type: Article

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