摘要 : Research background. In industrial ayran production, milk is diluted to the desired protein content (2 % (m/V)) prior to fermentation by yogurt starter cultures by partial replacement of cheese whey in reconstituted form with pota... 展开
作者 | Akal~ Ceren Kocak~ Celalettin Kanca~ Nazli Ozer~ Barbaros |
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作者单位 | |
期刊名称 | 《Food Technology and Biotechnology》 |
总页数 | 13 |
语种/中图分类号 | en / TS2 |
关键词 | fermented products whey transglutaminase SDS-PAGE volatile profile rheology SENSORY PROPERTIES SET OPTIMIZATION PROTEINS TEXTURE CHEESE WATER |
馆藏号 | N2008EPST0010976 |