Litcius/Paper detail

Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt

Zeineb Jrad, Olfa Oussaief, Slah Zaidi, Touhami Khorchani, Halima El‐Hatmi

2020Journal of Food Science and Technology19 citationsDOIOpen Access PDF

Topics & Concepts

SyneresisFood scienceFermentationChemistryLactobacillusEnterococcus faeciumLactic acidBacteriaPropionateStreptococcus thermophilusBiologyBiochemistryAntibioticsGeneticsProbiotics and Fermented FoodsPolysaccharides Composition and ApplicationsAnimal Diversity and Health Studies
Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt | Litcius