The Impact of Cassia fistula Polysaccharide on Flavor Compounds Formation and the Rheological Properties of Yogurt during Storage
The effect of adding Cassia fistula polysaccharide (CFP) at levels of 1%, 1.5%, or 3% (w/w) on the physicochemical properties of natural yogurt was analyzed. The physical stability (wheying-off and syneresis), texture parameter (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2024-10-01
|
| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_389881_8dded93e518220acbccc6be5fa589f22.pdf |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|