Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt

著录项

• 来源
  《International Dairy Journal》 |2018年第2018期|共9页
• 作者

  Ekaterini Moschopoulou; Lambros Sakkas; Evangelia Zoidou; Georgios Theodorou; Eleni Sgouridou; Christiana Kalathaki; Afroditi Liarakou; Artemi Chatzigeorgiou; Ioannis Politis; Golfo Moatsou;

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• 作者单位

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Department of Animal Science and Aquaculture Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

  Delta Foods S.A. Research and Development Department;

  Department of Animal Science and Aquaculture Agricultural University of Athens;

  Laboratory of Dairy Research Department of Food Science and Human Nutrition Agricultural University of Athens;

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• 原文格式 PDF
• 正文语种 other
• 中图分类 乳品加工工业;
• 关键词