摘要 : Yogurt is a milk curd produced all over the world, obtained by a lactic fermentation of a milk base enriched with milk proteins, and sometimes sugars and thickeners. One of the most important sensorial attributes for yogurt is tex... 展开
作者 | Sodini I Remeuf F Haddad S Corrieu G |
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作者单位 | |
期刊名称 | 《Critical Reviews in Food Science and Nutrition》 |
总页数 | 25 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Yogurt Texture Rheology Microstructure Lactic-acid bacteria Delbrueckii ssp bulgaricus Whey-protein concentrate Dry-matter fortification Glucono-delta-lactone Style nonfat yogurt Treated skim milk Rheological properties Stirred yogurt Heat-treatment |
馆藏号 | N2008EPST0012321 |