Work

The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

Year: 2004

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408690490424793

Authors: ISABELLE SODINI, FLORENT REMEUF, SAMIA HADDAD, GEORGES CORRIEU

Institution: Food Process Engineering and Microbiology

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2062686964

FWCI: 1.167

Cites: 110

Cited by: 393

Related to: 10