Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture...

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Detalles Bibliográficos
Autores principales: Sfakianakis, Panagiotis, Tzia, Constatnina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302305/
https://www.ncbi.nlm.nih.gov/pubmed/28234312
http://dx.doi.org/10.3390/foods3010176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302305/
https://www.ncbi.nlm.nih.gov/pubmed/28234312
http://dx.doi.org/10.3390/foods3010176

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