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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2019
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| Materias: | |
| 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 |