Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

BACKGROUND: The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment o...

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Detalles Bibliográficos
Autores principales: El Bouchikhi, Soumaya, Pagès, Philippe, El Alaoui, Yassir, Ibrahimi, Azeddine, Bensouda, Yahya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679467/
https://www.ncbi.nlm.nih.gov/pubmed/31375117
http://dx.doi.org/10.1186/s12896-019-0539-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679467/
https://www.ncbi.nlm.nih.gov/pubmed/31375117
http://dx.doi.org/10.1186/s12896-019-0539-1

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