Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
- Authors:
- USP affiliated authors: ALCANTARA, MARIA REGINA - IQ ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidades: IQ; FCF
- Subjects: PROBIÓTICOS; IOGURTE
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Texture Studies
- ISSN: 0022-4901
- Volume/Número/Paginação/Ano: v.39, n.1, p.40-45, 2008
-
ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 24 jan. 2026. -
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45. -
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2026 jan. 24 ] -
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2026 jan. 24 ] - Fatores de qualidade de leites fermentados probrióticos durante e após a fermentação
- Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
- Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties
- Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
- Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
- Caracterização reológica e de textura de leites fermentado probiótico em co-cultura de S. termophilus em L. acidophilus e B. lactis
- Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
- Determinação da energia de ativação de fluxo em sistemas líquido-cristalinos à base de LK e D(-) frutose
- Surface coating on carbonyl iron powder and their effect on magnetorheological suspensions under low magnetic field
- Caracterização das propriedades viscoelásticas de cristais líquidos liotrópicos utilizando-se ensaios de creep e ensaios oscilatórios
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
