References
- Benezech T, Maingonnat JF. Characterization of the rheological properties of yogurt—a review. J Food Eng 1994; 21: 447–472
- Buono MA, Erickson LE, Fung DYC. Carbohydrate utilization and growth kinetics in the production of yogurt from soymilk. Part II: experimental and parameter estimation results. J Food Process Eng 1990a; 14: 179–204
- Buono MA, Erickson LE, Fung DYC, Jeon IJ. Carbohydrate utilization and growth kinetics in the production of yogurt from soymilk. Part I: experimental methods. J Food Process Eng 1990b; 14: 135–153
- Buono MA, Setser C, Erickson LE, Fung DYC. Soymilk yogurt: Sensory evaluation and chemical measurement. J Food Sci 1990c; 55: 528–531
- Cheng YJ, Thompson ID, Brittin HC. Sogurt, a yogurt-like soybean products: developments and properties. J Food Sci 1990; 55: 1178–1179
- Cutler AN, Morris ER, Taylor LJ. Oral perception of viscosity in fluid foods and model systems. J Texture Stud 1983; 14: 377–395
- Driessen FM, de Boer R. Fermented milks with selected intestinal bacteria: a healthy trend in new products. Neth Milk Dairy J 1989; 43: 367–382
- Harwalkar VR, Kalab M. Susceptibility of yogurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft 1986; 38: 517–522
- Hofmann CJ, Marshall WE. Lactic fermentation of ground soybean for use in imitation cheese products. J Food Sci 1985; 50: 325–329
- Kanda H, Wang HL, Hesseltine CW, Warner K. Yogurt production by lactobacillus fermentation of soybean milk. Process Biochem 1976; 11: 23–25
- Karleskind D, Laye I, Halpin E, Morr CV. Improving acid production in soy-based yogurt by adding cheese whey proteins and mineral salts. J Food Sci 1991; 56: 999–1001
- Kikuch-Hayakawa H, Onodera N, Matsubara S, Yasuda E, Chonan O, Takahashi R, Ishikawa F. Effects of soy milk and bifidobacterium fermented soy milk on lipid metabolism in aged ovariectomized rats. Biosci Biotechnol Biochem 1998; 62: 1688–1692
- Modler HW. Bifidogenic factors—sources, metabolism and applications. Int. Dairy J. 1994; 4: 387–407
- Pinthong R, Macrae R, Rothwell J. The development of a soya-based yogurt. 1. Acid production by lactic acid bacteria. J Food Technol 1980; 15: 647–652
- Ramaswamy H, Basak S. Rheology of stirred yogurts. J Texture Stud 1991; 22: 231–241
- Rao DR, Pulusani SR, Chawan CB. Technical note: preparation of a yogurt-like products from cowpeas and mung beans. Int J Food Sci Technol 1988; 23: 195–198
- Rašic JLj. Nutritive value of yogurt. Cult. Dairy Products J 1987; 1: 6–9
- Richmond ML, Barfuss DL, Harte BR, Gray JI, Stine CM. Separation of carbohydrates in dairy products by high performance liquid chromatography. J Dairy Sci 1982; 65: 1394–1400
- Sakai K, Tachiki T, Kumagai H, Tochikura T. Hydrolysis of α-D-galactosyl oligosaccharides in soymilk by α-D-galactosidase of Bifidobacterium breve 203. Agric Biol Chem 1987; 51: 315–322
- SAS Institute Inc. SAS/STAT user's guide. Release 6.04. SAS Institute, Cary, NC 1988
- Shama F, Parkinson C, Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity. I. Non-oral methods. J Texture Stud 1973; 4: 102–110
- Shirai K, Guticrrez-Durán M, Marshall VME, Revah-Moiseev S, Garcia-Garibay M. Production of a yogurt-like product from plant foodstuffs and whey. Sensory evaluation and physical attributes. J Sci Food Agric 1992; 59: 205–210
- Skriver A, Holstborg J, Qvist KB. Relation between sensory texture analysis and rheological properties of stirred yogurt. J Dairy Res 1999; 66: 609–618
- Tamime AY. Fermented milks: a historical food with morden applications, a review. Eur J Clin Nutr 2002; 56(Suppl 4)S2–S15
- Teraguchi BE, Uehara M, Ogasa K, Mitsuoka T. Enumeration of bifidobacteria in dairy products. Jpn J Bacteriol 1978; 33: 753–761