Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content
- Author
- KAMINARIDES, Stelios1 ; STAMOU, Paraskeri1 ; MASSOURAS, Theophiles1
[1] Laboratory of Dairy Technology, Agricultural University of Athens, lera Odos 75, Votanikos, 11855 Athens, Greece - Source
International journal of food science & technology. 2007, Vol 42, Num 9, pp 1019-1028, 10 p ; ref : 1 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- HPLC low-fat ovine yoghurts organic acids sugars texture volatile compounds
- Keyword (fr)
- Acide organique Chromatographie HPLC Composé volatil Matière grasse lait Produit allégé lipide Sucre Teneur matière grasse Texture Yaourt Produit laitier
- Keyword (en)
- Organic acids HPLC chromatography Volatile compound Milk fat Low fat product Sugar Fat content Texture Yogurt Dairy product
- Keyword (es)
- Acido orgánico Cromatografía HPLC Compuesto volátil Materia grasa leche Producto aligerado lípido Azúcar Contenido materia grasa Textura Yogur Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18963181
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2006.01320.x 
https://dx.doi.org/10.1111/j.1365-2621.2006.01320.x
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