1 |
Tamine, AY, Mashall, VM and Robinson, RK : Microbiologieal and technological aspects of milk fermented by bifidobacteria. J. Dairy Res,, 62:151, 1995
DOI
ScienceOn
|
2 |
Back, YJ : 발효유산업의 연구개발 현황과 전망. Kor. J. Appl. Microbiol. Bioeng. 8(2):2026, 1995b
|
3 |
Kwon, YS : Effects of Bifidobacteria and oligosaccharideson the quality attributes of frozen soy yogurts containing enzyme treated soy protein isolate. M. S. thesis, ChungAng Univ. Seoul, Korea, 1998
|
4 |
Tuitemwong, P, Erickson, LE, Fung, DYC, Setser, CS and Pemg, SK : Sensory analysis of soy yogurt and frozen soy yogurt produced from rapid hydration hydrothermal cooked soy milk. J. Food Quality, 16:223, 1993
DOI
ScienceOn
|
5 |
Berrada, N, Lemeland, JF, Laroche, PT and Piaia, M : Bifidobacterium from fermented milks, Survival during gastric transit. J. Dairy Sci., 74(2):409, 1991
DOI
ScienceOn
|
6 |
Lee, CH, Kim, CS and Lee, SP : Studies on the enzymatic partial hydrolysis of soybean protein isolates. Korean J. of Food Sci. Technol. 16(2):228, 1984
|
7 |
Heo, KC and Yoon, YH : Associative growth of Bifidobacterium sp. and Lactobacillus acidophilus in skim milk Korean J. Dairy Sci. 18(3):185, 1996
|
8 |
Hoch, MH, Henry, MS and Binder, MD : The effect of bile acids on intestinal microflora. Am. J. Clin. Nutri., 25:1418, 1972
|
9 |
Gilliland, SE, Staley, TE and Bush, U : Importance of bile tolerance of Lactobacittus acidophilus used as adietary adjunct. J. Dairy Sci., 67:3045, 1984
|
10 |
Shin, YS, Sung, HJ, Kim, DH and Lee, KS : Survival rate of lactic acid bacteria and the change of -galactosidase acticity of commercial yogurts under the acidic condition. Agricultural Chemistry and Biotechnology.37(3): 143, 1994b
|
11 |
Mitten, HL : Hard freezing yogurt mixes. Am. DairyRev., 39(6):23, 1977
|
12 |
Mahdi, SR and Bradley, RL : Fat destabilization in frozen yogurt dessert containing low dextrose equivalent corn sweetner. J. Dairy Sci., 52(11): 1738, 1969
DOI
|
13 |
Shan, N and Jelen, P : Survival of lactic acid bacteria and their lactases under acidic conditions. J. Food Sci., 55(2):506, 1990
DOI
|
14 |
Hood, SK and Zottola, EA : Effect of low pH on the ability of Lactobacittus acidophiIus to survive and adhereto human intestinal cells. J. Food Sci., 53(5): 1514, 1988
DOI
|
15 |
loanna, S, Martinou, V and Gregory, KZ : Effect of some stabilizer on textural and sensory characteristics of yogurt ice cream from sheep milk. J. Food Sci., 55(3):703, 1990
DOI
|
16 |
Jayne, EH and Joseph, PF : Viability of Lactobacilus acidophitus and Bifidobacterium bifidum in soft-serve frozen yogurt. Cult. Dairy Prod. J., August, p.4, 1991
|
17 |
Kim(Lee), SY, Park, SW and Rhee, KC : Textural properties of cheese analogs containing proteolytic enzyme modified soy protein isolate. J. Am. Oil Chem. Soc.,6:755, 1992
|
18 |
Rasic, JL and Kurmarm, JA : Yoghurt. Technical dairy publising house, Copenhagen, Denmark, p.85, 1978
|
19 |
Lee, CH, Kim, CS and Lee, SP : Studies on the enzymatic partial hydrolysis of soybean protein isolates. Korean J. of Food Sci. Technol. 16(2)228, 1984
|
20 |
Rajor, RB and Gupta, SK : Soft-serve ice cream from soybean and butter milk I. Method of manufacture. Indian J. Dairy Sci., 35(4):454, 1982
|
21 |
Lee, JE and Lee, SY : Quality characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter culture. Korean J. Food Sci. Technol.,33(6):676, 2001
|
22 |
Shin, WS and Yoon, S : Effect of stabilizers on the texture of frozen yogurt. Korean J. Soc. Food Sci., 12:20, 1996
|
23 |
Kim, HJ and Ko, YT : Study on preparation of yogurt from milk an soy protein. Korean J. of Food Sci. Technol. 22(6):700, 1990
|