Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt-Reference-Cited by-同舟云学术

Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt

Published:2022-03-09 Issue:2 Volume:75 Page:380-392
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Piri Gheshlaghi Shima¹,Nikoo Mehdi²^ORCID,Regenstein Joe M.³

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia West Azerbaijan 57159‐44931 Iran

2. Department of Pathobiology and Quality Control Artemia and Aquaculture Research Institute Urmia University Urmia West Azerbaijan 57179‐44514 Iran

3. Department of Food Science Cornell University Ithaca NY 14853‐7201 USA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12850

Reference44 articles.

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4. Green tea yogurt: major phenolic compounds and microbial growth

5. AOAC(2000).Official methods of analysis. 17th ed.Gaithersburg Maryland:Association of Official Analytical Chemists.

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