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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2014
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| 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 |