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Original Articles

The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

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Pages 113-137 | Published online: 10 Aug 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (12)

Astrid M. H. Horstman & Thom Huppertz. (2023) Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis. Critical Reviews in Food Science and Nutrition 63:30, pages 10267-10282.
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Aswini Harindran & V. Madhurima. (2020) On the efficacy of dielectric spectroscopy in the identification of onset of the various stages in lactic acid coagulation of milk. Journal of Microwave Power and Electromagnetic Energy 54:2, pages 161-181.
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Atallah A Atallah, Osama M Morsy & Dalia G Gemiel. (2020) Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina. International Journal of Food Properties 23:1, pages 1678-1691.
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Chen Chen, Shanshan Zhao, Guangfei Hao, Haiyan Yu, Huaixiang Tian & Guozhong Zhao. (2017) Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties 20:sup1, pages S316-S330.
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Jurate Slapkauskaite, Dalia Sekmokiene, Aiste Kabasinskiene, Elena Bartkiene, Grazina Juodeikiene & Antanas Sarkinas. (2016) Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products. CyTA - Journal of Food 14:3, pages 482-488.
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Hosahalli S. Ramaswamy, Cuiren R. Chen & Navneet S. Rattan. (2015) Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks. International Journal of Food Properties 18:7, pages 1513-1523.
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Madiha Tasneem, Farzana Siddique, Asif Ahmad & Umar Farooq. (2014) Stabilizers: Indispensable Substances in Dairy Products of High Rheology. Critical Reviews in Food Science and Nutrition 54:7, pages 869-879.
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Hefa Cheng. (2010) Volatile Flavor Compounds in Yogurt: A Review. Critical Reviews in Food Science and Nutrition 50:10, pages 938-950.
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