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 (2009)
- Authors:
- USP affiliated authors: ALCANTARA, MARIA REGINA - IQ ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidades: IQ; FCF
- DOI: 10.1016/j.lwt.2009.03.019
- Subjects: IOGURTE; SUPLEMENTAÇÃO ALIMENTAR
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 42, n. 10, p. 1744-1750, 2009
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
DAMIN, Maria Regina et al. 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. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 24 jan. 2026. -
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). 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. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019 -
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. 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 [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019 -
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. 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 [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2026 jan. 24 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019 - Fatores de qualidade de leites fermentados probrióticos durante e após a fermentação
- Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties
- Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria
- 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
Informações sobre o DOI: 10.1016/j.lwt.2009.03.019 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
