Código QR

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...

Descrición completa

Gardado en:
Principais autores: CHEN Yangling, MO Haoran, JIAO Ye, CUI Bo, FANG Yong, CHEN Xiuwen, YANG Jinjie, CHENG Yunhui
Formato: Artigo
Idioma:Inglês
Publicado: The Editorial Office of Food and Machinery 2023-12-01
Series:Shipin yu jixie
Assuntos:
pea peptides
set yogurt
set time
titration acidity
textural properties
Acceso en liña:http://www.ifoodmm.com/spyjxen/article/abstract/20231029
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares