✦ LIBER ✦

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

✍ Scribed by Vijith S. Jayamanne; Martin R. Adams

Book ID: 108825372
Publisher: John Wiley and Sons
Year: 2004
Tongue: English
Weight: 149 KB
Volume: 39
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2004.00835.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of packaging materials and dissol

Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt

✍ Akshat Talwalkar; Craig W. Miller; Kaila Kailasapathy; Minh H. Nguyen 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

Effect of probiotics on the survival, gr

Effect of probiotics on the survival, growth and challenge infection in Tilapia nilotica (Oreochromis niloticus)

✍ Salah Mesalhy Aly; Mohamed Fathi Mohamed; George John 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 194 KB

Modelling the effects of pH, storage tem

Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk

✍ Vijith S. Jayamanne; Martin R. Adams 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 842 KB

Enzymes in canned stone fruit, their sur

Enzymes in canned stone fruit, their survival and their effect on corrosion of the cans

✍ Denis Dickinson 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 484 KB 👁 1 views

The effect of bovine tuberculosis and br

The effect of bovine tuberculosis and brucellosis on reproduction and survival of wood bison in Wood Buffalo National Park

✍ DAMIEN O. JOLY; FRANÇOIS MESSIER 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 141 KB

Effect of emulsifier type on sensory pro

Effect of emulsifier type on sensory properties of oil-in-water emulsions

✍ Moore, Peter B; Langley, Keith; Wilde, Peter J; Fillery-Travis, Annette; Mela, D 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 254 KB 👁 1 views

This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh