Etude des composants de la flaveur du yoghourt
Study on the components of yoghurt flavor
Lait, 53 523-524 (1973) 146-153
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
Etude des composants de la flaveur du yoghourt
This article has been cited by the following article(s):
496 (2022)
https://doi.org/10.1016/B978-0-12-818766-1.00226-9
Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: An optimization study
Dibyakanta Seth, Hari Niwas Mishra and Sankar Chandra DekaJournal of Food Process Engineering 40 (3) (2017)
https://doi.org/10.1111/jfpe.12487
Reference Module in Food Science
Bartosz Sołowiej and Maciej NastajReference Module in Food Science (2016)
https://doi.org/10.1016/B978-0-08-100596-5.03098-5
Volatile Flavor Compounds in Yogurt: A Review
Hefa ChengCritical Reviews in Food Science and Nutrition 50 (10) 938 (2010)
https://doi.org/10.1080/10408390903044081
Yoghurt Powder—A Review of Process Technology, Storage and Utilization
P. Kumar and H.N. MishraFood and Bioproducts Processing 82 (2) 133 (2004)
https://doi.org/10.1205/0960308041614918
Dairy Processing
A.E.M. Boelrijk, C. de Jong and G. SmitDairy Processing 130 (2003)
https://doi.org/10.1533/9781855737075.1.130
Source Book of Flavors
Charles ManleySource Book of Flavors 139 (1995)
https://doi.org/10.1007/978-1-4615-7889-5_5
Starter cultures for milk fermentation and their characteristics
VALERIE M MARSHALLInternational Journal of Dairy Technology 46 (2) 49 (1993)
https://doi.org/10.1111/j.1471-0307.1993.tb00860.x
Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt
I. LAYE, D. KARLESKIND and C.V. MORRJournal of Food Science 58 (5) 991 (1993)
https://doi.org/10.1111/j.1365-2621.1993.tb06096.x
Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk
Gunnar Rysstad and Roger K. AbrahamsenJournal of Dairy Research 54 (2) 257 (1987)
https://doi.org/10.1017/S0022029900025395
Fermentation of milk by Streptococcus salivarius subspecies salivarius and Streptococcus salivarius subspecies thermophilus and their use to the yoghurt manufacturer
V.M. Marshall, W.M. Cole and B.A. PhillipsJournal of Applied Bacteriology 59 (2) 147 (1985)
https://doi.org/10.1111/j.1365-2672.1985.tb03314.x
Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added
Valerie M. E. Marshall, Wendy M. Cole and Leonard A. MabbittJournal of Dairy Research 49 (01) 147 (1982)
https://doi.org/10.1017/S0022029900022226