Chemistry and Technology of Yoghurt Fermentation - Chemistry of Foods - Ettore Baglio - Books - Springer International Publishing AG - 9783319073767 - June 24, 2014
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Ettore Baglio
Chemistry and Technology of Yoghurt Fermentation - Chemistry of Foods 2014 edition

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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

Media Books     Paperback Book   (Book with soft cover and glued back)
Released June 24, 2014
ISBN13 9783319073767
Publishers Springer International Publishing AG
Pages 57
Dimensions 151 × 240 × 22 mm   ·   104 g
Language English  

Mere med samme udgiver

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