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Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter
Author(s) -
Zhao Shan,
Zhou Qinyu,
Huang Yanyan,
Nan Shugang,
Liu Dongmei
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14795
Subject(s) - starter , food science , flavour , fermentation , bacillus coagulans , chemistry , probiotic , lactose , lactobacillus , streptococcus thermophilus , titratable acid , bacteria , biology , genetics
Yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter.
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