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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
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 24 de junho de 2014 |
| ISBN13 | 9783319073767 |
| Editoras | Springer International Publishing AG |
| Páginas | 57 |
| Dimensões | 151 × 240 × 22 mm · 104 g |
| Idioma | Inglês |
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