The effect of proteolytic activity of starter cultures on technologically important properties of yo...
The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
About this item
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Author / Creator
Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
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Publisher
United States: John Wiley & Sons, Inc
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More information
Scope and Contents
Contents
In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples,...
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Full title
The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5448425
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5448425
Other Identifiers
ISSN
2048-7177
E-ISSN
2048-7177
DOI
10.1002/fsn3.427
