Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/6187
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dc.contributor.authorIličić (Panić), Mirelaen_US
dc.contributor.authorMilanović, Spasenijaen_US
dc.contributor.authorVukić (Hrnjez), Dajanaen_US
dc.contributor.authorKanurić (Duraković), Katarinaen_US
dc.contributor.authorVukić, Vladimiren_US
dc.contributor.authorRanogajec, Marjanen_US
dc.date.accessioned2019-09-30T08:53:16Z-
dc.date.available2019-09-30T08:53:16Z-
dc.date.issued2015-
dc.identifier.issn14507188en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/6187-
dc.description.abstractThe objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological andtextural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts wereused in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on thechemical composition, particularly fat content.en_US
dc.language.isoenen_US
dc.publisherNovi Sad: University of Novi Sad, Faculty of Technology, Novi Saden_US
dc.relation.ispartofActa Periodica Technologicaen_US
dc.titleInfluence of fat content and starter cultures on the quality of fermented dairy productsen_US
dc.typeArticleen_US
dc.identifier.doi10.2298/APT1546055I-
dc.identifier.scopus2-s2.0-84949237119-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84949237119-
dc.description.versionPublisheden_US
dc.relation.lastpage63en_US
dc.relation.firstpage55en_US
dc.relation.volume46en_US
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.orcid0000-0003-4762-2897-
crisitem.author.orcid0000-0002-9768-1900-
crisitem.author.orcid0000-0003-2447-8781-
crisitem.author.orcid0000-0002-5712-7251-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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