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CyTA - Journal of Food Volume 12, 2014 - Issue 3
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Articles

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Atributos cualitativos del yogurt firme elaborado de leche entera de vaca y afectado por una reticulación enzimática y oxidativa

Chun-Hui ChangKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin150030, PR China
,
Bao-Hua KongSynergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin150030, PR China
&
Xin-Huai ZhaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin150030, PR China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin150030, PR ChinaCorrespondence[email protected] [email protected]
Pages 249-255 | Received 25 Apr 2013, Accepted 06 Aug 2013, Published online: 14 Feb 2014

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