PHYSICAL AND SENSORY PROPERTIES OF YOGURT STABILIZED WITH MILK-PROTEINS

被引：109

作者：

MODLER, HW

LARMOND, ME

LIN, CS

FROEHLICH, D

EMMONS, DB

机构：

[1] AGR CANADA,RES BRANCH,INST PROGRAMS COORDINAT DIRECTORATE,OTTAWA K1A 0C6,ONTARIO,CANADA

[2] AGR CANADA,RES BRANCH,ENGN & STAT RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(83)81809-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：422 / 429

页数：8

共 7 条

[1]

ABRAHAMSEN RK, 1980, MILCHWISSENSCHAFT, V35, P399

[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3]

CHAMBERS JV, 1977, CULT DAIRY PROD J, V14, P28

EMMONS, DB ;

BECKETT, DC ;

LARMOND, E .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (02) :72-&

[5]

LARMOND E, 1977, PUB CANADA DEP AGR R, V1637

[6]

RASIC JL, 1978, YOGHURT 5, pCH19

[7] YOGURT - TECHNOLOGY AND BIOCHEMISTRY [J].

TAMIME, AY ;

DEETH, HC .