An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage
- 8 July 2008
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 61 (3), 270-276
- https://doi.org/10.1111/j.1471-0307.2008.00409.x
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- RHEOLOGICAL AND PHYSICOCHEMICAL BEHAVIOR OF FORTIFIED YOGURT, WITH FIBER AND CALCIUMJournal of Texture Studies, 2005
- Overcoming the technological hurdles in the development of probiotic foodsJournal of Applied Microbiology, 2005
- The potential therapeutic benefits of consuming ‘health‐promoting’ fermented dairy products: a brief updateInternational Journal of Dairy Technology, 2003
- Effect of food-processing on the degradation of fructooligosaccharides in fruitFood Chemistry, 2003
- The effects of certain factors on the properties of yoghurt made from ewe's milkFood Chemistry, 2002
- Gut bacteria and health foods—the European perspectiveInternational Journal of Food Microbiology, 2002
- Manufacture of yoghurt from stored frozen sheep's milkFood Chemistry, 2002
- Protection against gastrointestinal diseases—Present facts and future developmentsInternational Journal of Food Microbiology, 1998
- Microbiological and technological aspects of milks fermented by bifidobacteriaJournal of Dairy Research, 1995
- Potential of using lactic acid bacteria for therapy and immunomodulation in manFEMS Microbiology Reviews, 1993