The effects of pea peptides on the quality of set yogurt
<b>Objective:</b> This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. <b>Methods:</b> Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to pr...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
The Editorial Office of Food and Machinery
2023-12-01
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| Cyfres: | Shipin yu jixie |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.ifoodmm.com/spyjxen/article/abstract/20231029 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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