Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development

Functional Foods in Health and Disease

Volumn 2, Issue 4, 2012, Pages 86-106

  Han, Xue ^a   Lee, Frank L ^b   Zhang, Lanwei ^a   Guo, M R ^b  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b UNIVERSITY OF VERMONT   (United States)

Author keywords

Acceptability; Buffalo milk; Conjugated linoleic acid; Physicochemical properties; Probiotic survivability; Symbiotic yogurt

Indexed keywords

EID: 85092678339     PISSN: 23787007     EISSN: 21603855     Source Type: Journal    
DOI: 10.31989/ffhd.v2i4.96     Document Type: Article

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