The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage
Research background. In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
University of Zagreb Faculty of Food Technology and Biotechnology
2024-01-01
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| Serier: | Food Technology and Biotechnology |
| Fag: | |
| Online adgang: | https://hrcak.srce.hr/file/461434 |
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