Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures-Reference-Cited by-同舟云学术

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Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures

Published:2023-08 Issue: Volume:143 Page:105663
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gölbaşι Gülcan,Akιn Nihat,Konak Göktepe Çiğdem^ORCID,Demirci Talha

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

1. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt;Abbasi;International Journal of Dairy Technology,2009

2. Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso;Abel;African Journal of Microbiology Research,2016

3. Evaluation of sequencing technologies in food science;Alves,2021

4. Official methods of analysis of AOAC International;AOAC,2005

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