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Название:Tamime and Robinson's Yoghurt Science and Technology, Third Edition
Автор:A. Y. Tamine, R K Robinson
Издательство:CRC Press
ISBN:1420044532
Дата издания:2007-04-02
Страниц:791
Язык:Английский
Формат:PDF
Размер: 6.32 MB
Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.
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