Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties...
Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
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Publisher
Boston: Springer-Verlag
Journal title
Language
English
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Publisher
Boston: Springer-Verlag
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Scope and Contents
Contents
The properties of buffalo and bovine milk differ and the procedures developed to make bovine yoghurt may require optimisation for the production of buffalo yoghurt. This study aimed to apply cryo-scanning electron microscopy and confocal laser scanning microscopy to determine the optimal temperature for processing buffalo yoghurt. Milk was fermente...
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Full title
Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
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TN_cdi_proquest_miscellaneous_1654677006
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1654677006
Other Identifiers
ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-014-1278-x
