Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characte...

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Bibliographic Details
Main Authors: Vukić Vladimir R., Kanurić Katarina G., Milanović Spasenija D., Iličić Mirela D., Hrnjez Dajana V., Ranogajec Marjan I.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2014-01-01
Series:Acta Periodica Technologica
Subjects:
kombucha
fermented dairy products
microstructure
viscosity
texture
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445089V.pdf

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