Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature
Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2023-12-01
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| Seri Bilgileri: | Journal of Applied Food Technology |
| Konular: | |
| Online Erişim: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/20916 |
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