Name: Chemistry and Technology of Yoghurt Fermentation
Price: 530.95 DKK
Availability: InStock
Author: Ettore Baglio
ISBN: 9783319073767

Chemistry and Technology of Yoghurt Fermentation af Ettore Baglio

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Paperback
8-11 hverdage
530,95 kr.

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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.

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Sprog:
Engelsk

ISBN:
9783319073767

Forlag:
Springer International Publishing AG

Indbinding:
Paperback

Sideantal:
57

Udgivet:
4. juni 2014

Udgave:
2014

Størrelse:
240x151x22 mm.

Vægt:
118 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 20. november 2024

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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.

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