1 |
Kim ER (1995) : Effect of sorbitol on the texture and the survival of lactic acid bacteria of frozen yogurt. M.S. thesis. The Kon-kun University of Korea
|
2 |
Shin WS, Yoon S (1996) : Effect of stabilizers on the texture of frozen yogurt. Korean J. Soc. Food Cookery Sci., 12(1):20-26
|
3 |
Kwak HS (1995) : Effect of volatile flavor compound on yogurt during refrigerated storage. Korean J. Food Sci. Technol. 27(6):939-943
|
4 |
Lee JE, Lee SY (2001) : Quality characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter culture. Korean J. Food Sci. Technol. 33(6):676-681
|
5 |
MeGregor JU, Whate CH (1987) : Effect of sweetners on major volatile compounds and flavor of yogurt. J. Dairy Sci., 70(9): 1828-1834
DOI
|
6 |
Larioa, S, Matin, JH (1991) : Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts. Cult. Dairy Prod. J., November 13-21
|
7 |
Lee JS, Kim YB, Ko YT (1985) : Flavor and volatile compounds of soy yogurt. Korean J. Food Sci. Technol. 17(1):51-53
|
8 |
Lee SY, Oh GN (1999) : Effects of sweetners and enzyme treatment on the quality characteristics of soy yogurts prepared with soy protein isolates. Korean J. Soc. Food Cookery Sci., 15(1):73-80
|
9 |
Jayne EH, Joseph FF (1991) : Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in soft-serve frozen yogurt. Cult. Dairy Prod. J. August 4-5
|
10 |
Park MJ (2002) : The quality attributes of soy protein hydrolysates for the preparation of frozen soy yogurt, Doctoral thesis, The Chung-ang University of Korea
|
11 |
Molder HW, Mckeller RC, Goff RD, Meekie DA (1990) : Using ice cream as a mechanism to incorporate bifidobacteria and fructooligosaccharides into the human diet. Cult. Dairy Prod. J., August 4-9
|
12 |
Fujimaki M, Kato H, Arai S, Tamaki E (1968) : Applying proteolytic enzymes on soybean. 1. Proteolytic enzyme treatment of soybean protein and its effect on the flavor. Food Tech., 22(1):77-81
|
13 |
Berrada N, Lemeland JF, Laroche PT, Piaia M (1991) : Bifidobacterium from fermented milks Survival during gastric transit. J. Dairy Sci., 74(2): 409-413
DOI
ScienceOn
|
14 |
Lee SY, Park SW, Rhee KC (1992) : Textural properties of cheese analogs containing proteolytic enzyme modified soy protein isolate. J. Am. Oil Chem. Soc., 69(2):755-759
DOI
|
15 |
Hong SM, Shin JH, Kim ER, Lee JH. Yu JR. (1995) : Effect on the texture and flavor of frozen yogurt by mixed strain culture. Korean J. Dairy Sci. 7(3):203-213
|