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Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
BACKGROUND: In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperatur...
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| Publicado en: | Lipids Health Dis |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
BioMed Central
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7157986/ https://ncbi.nlm.nih.gov/pubmed/32293468 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-020-01263-1 |
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