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Chemistry and Technology of Yoghurt Fermentation - Chemistry of Foods Ettore Baglio 2014 edition
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Chemistry and Technology of Yoghurt Fermentation - Chemistry of Foods
Ettore Baglio
This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production.
63 pages, 7 black & white illustrations, 1 colour illustrations, 5 black & white tables, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 24 de junio de 2014 |
| ISBN13 | 9783319073767 |
| Editores | Springer International Publishing AG |
| Páginas | 57 |
| Dimensiones | 151 × 240 × 22 mm · 104 g |
| Lengua | Inglés |
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