Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt
Plant-based yogurts received widespread consumer attention due to their perceived health benefits. To investigate the effect of protein content on the quality of stirred soy yogurt and understand the relationship between microstructure and macroscopic properties such as texture and rheology, differe...
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| Principais autores: | , , , , , |
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| 格式: | Artigo |
| 語言: | Chinês |
| 出版: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030054 |
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