Effects on product quality for probiotic yoghurts caused by long storage times during production
Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how exte...
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| Format: | Others |
| Language: | English |
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Linköpings universitet, Institutionen för fysik, kemi och biologi
2009
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-17275 |