Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

VS Jayamanne; MR Adams

doi:10.1111/j.1365-2621.2004.00835.x

Back

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

Journal article

Peer reviewed

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

VS Jayamanne and MR Adams

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.39(7), pp.719-725

01/08/2004

DOI: https://doi.org/10.1111/j.1365-2621.2004.00835.x

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

acid tolerance

fermented milk

packaging

redox potential

IN-VITRO

YOGURT

BACTERIA

ACIDOPHILUS

VIABILITY

CULTURES

BIFIDUM

STORAGE

ACID

Files and links (1)

url

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000223034800002&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View

Author

Metrics

24 Record Views

17 Times Cited - Web of Science

Details

Title: Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties
Creators: VS Jayamanne
MR Adams
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.39(7), pp.719-725
Publisher: BLACKWELL PUBLISHING LTD
Date published: 01/08/2004
Date submitted: 17/05/2017
Identifiers: 99511538602346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

Abstract

Files and links (1)

Metrics

Details

Usage Policy