Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

Published 2016 View Full Article

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Title
Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties
Authors
Keywords
Pea protein, Cow milk protein, Lactic acid bacteria, Rheology, Sensory properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 430-437
Publisher
Elsevier BV
Online
2016-01-29
DOI
10.1016/j.lwt.2016.01.060

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