Titlebook: Chemistry and Technology of Yoghurt Fermentation; Ettore Baglio Book 2014 The Author(s) 2014 Acetaldehyde, diacetyl and volatile acids.Cas

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JAUNT

https://doi.org/10.1007/978-3-319-07377-4Acetaldehyde, diacetyl and volatile acids; Caseins; Fermented food; Food additives; Food design; Homolact

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SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/c/image/224823.jpg

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The Modern Yoghurt: Introduction to Fermentative Processes,ative and heterofermentative processes are extensively used in the industry. Fermented milk is a product obtained by milk coagulation without subtraction of serum. The action of fermentative lactic acid bacteria (LAB) is required. Moreover, fermenting agents must remain vital until the time of consu

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