Development and Manufacture of Yogurt and Other Functional Dairy Products (PDF)
(Sprache: Englisch)
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Presenting a comprehensive review of all...
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While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Presenting a comprehensive review of all aspects of yogurt, including production, processing, preparation, and regulations, expert contributors address the most recent developments in probiotics as well as the interaction between yogurt and immunological and intestinal bowel diseases. This book also includes chapters that explore a number of yogurt and dairy beverages, such as Ayran, Cacik, Kurut, Kefir, and Kumiss.
Autoren-Porträt von Fatih Yildiz
Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey.
Bibliographische Angaben
- Autor: Fatih Yildiz
- 2016, 451 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1420082086
- ISBN-13: 9781420082081
- Erscheinungsdatum: 19.04.2016
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- Dateiformat: PDF
- Größe: 57 MB
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Englisch
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