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Retarded fermentation in making liquid-yoghurts and improvement by addition of Na-caseinate hydrolysates

1994

So, M.H. (Bucheon Junior College, Bucheon (Korea Republic). Department of Food and Nutrition)

AGROVOC Keywords
acide lactique additif alimentaire aditivos alimentarios almacenamiento caseinates fermentation food additives hydrolyzed proteins lactic acid mejoramiento nutricional nutrient improvement procesamiento processing proteinas hidrolizadas proteine proteins stockage storage temps tiempo time traitement yaourt yoghurt yogur
Bibliographic information
Korean Journal of Food and Nutrition (Korea Republic)
Volume 7 Issue 2 ISSN 1225-4339
Pagination
pp. 151-158
Other Subjects
Amelioration de qualites nutritives; Fermentacion; Caseinate; Proteinas; Caseinatos; Acido lactico; Hydrolysat de proteines
Language
Ko
Note
Summaries (En, Ko)
7 illus.; 1 table; 24 ref.
Type
Bibliography; Summary
1995-08-15
AGRIS AP
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