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Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage

Autor: Djilali Bouhadi, A Ouissi El, G Raho Bachir, Ahmed Hariri, Hamza Belkhodja, Zouaoui Benattouche, Kada Ibri

Publikováno v: Acta Agriculturae Serbica, Vol 26, Iss 51, Pp 3-10 (2021)

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096905ed2590c8644429d496cfeae6c4
https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2021/0354-95422151003B.pdf

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