ScholarLens Back to search
2018•Annals. Food Science and TechnologyRequires access

Influence of starter cultures on the acidity and sensory characteristics in probiotic yoghurt.

G. Talevski

Open publisher page 1 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Starter, Food science, Probiotic, Food storage, Sensory system, Chemistry, Biology, Bacteria

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Influence of starter cultures on the acidity and sensory characteristics in probiotic yoghurt. — Research Paper | ScholarLens