Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

By E. Kristo, C. Biliaderis, N. Tzanetakis. 2003

126 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011, background): “First of all, the direct dependence of firmness on the total solid content (Dave and Shah, 1998; Kristo et al., 2003; Penna et al., 1997; Tamime, 2005; Trachoo and Mistry, 1998), which increased in this study from”