The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture (English)
- New search for: Guven, M.
- New search for: Guven, M.
- New search for: Yasar, K.
- New search for: Karaca, O.B.
- New search for: Hayaloglu, A.A.
In:
International journal of dairy technology
;
58
, 3
; 180-184
;
2005
-
ISSN:
- Article (Journal) / Print
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Title:The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture
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Contributors:
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Published in:International journal of dairy technology ; 58, 3 ; 180-184
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Publisher:
- New search for: Wiley & Sons
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Place of publication:Oxford
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Publication date:2005
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34 / 48.61 / 48.61
- Further information on Basic classification
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Keywords:
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Classification:
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Source:
Table of contents – Volume 58, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 129
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Manufacturing, properties and shelf life of labneh: a reviewNSABIMANA, CONSOLATE / JIANG, BO / KOSSAH, RIMA et al. | 2005
- 138
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Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milkGRANT, IRENE R / WILLIAMS, ALAN G / ROWE, MICHAEL T / MUIR, D DONALD et al. | 2005
- 143
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Disruption of fat globules during concentration of whole milk in a pilot scale multiple‐effect evaporatorYE, AIQIAN / SINGH, HARJINDER / TAYLOR, MICHAEL / ANEMA, SKELTE et al. | 2005
- 150
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Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricusAYHAN, KAMURAN / DURLU‐ÖZKAYA, FÜGEN / TUNAIL, NEZIHE et al. | 2005
- 158
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Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milkMALLATOU, H / PAPPA, E C et al. | 2005
- 164
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Loss of available lysine during processing of different dulce de leche formulationsMALEC, LAURA S / LLOSA, RICARDO A / NARANJO, GABRIELA B / VIGO, MARÍA S et al. | 2005
- 169
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Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrateANTUNES, ADRIANE E C / CAZETTO, TALITA F / BOLINI, HELENA M A et al. | 2005
- 174
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The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio‐yogurt made from ewe's milkGÜLER‐AKIN, MUTLU B et al. | 2005
- 180
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The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufactureGUVEN, M / YASAR, K / KARACA, O B / HAYALOGLU, A A et al. | 2005
- 185
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Bioavailability of calcium and physicochemical properties of calcium‐fortified buffalo milkRANJAN, PRIYA / ARORA, SUMIT / SHARMA, GHANSHYAM S / SINDHU, JAGVEER S / KANSAL, VINOD K / SANGWAN, RAM B et al. | 2005
- 190
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Book ReviewLaw, A J R et al. | 2005