Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın, Barbaros Özer
Topics & Concepts
Streptococcus thermophilusStarterFood scienceChemistryFermentationFermentation starterContext (archaeology)LactobacillusRheologyLactobacillaceaeBacteriaBiologyLactic acidMaterials scienceGeneticsComposite materialPaleontologyProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides