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Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production

The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21....

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: Yıldız, Neslihan, Bakırcı, Ihsan
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2019
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC6801264/
https://ncbi.nlm.nih.gov/pubmed/31686674
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03953-w
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