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...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
Mansoura University, Faculty of Agriculture
2024-10-01
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| Schriftenreihe: | Journal of Food and Dairy Sciences |
| Schlagworte: | |
| Online-Zugang: | https://jfds.journals.ekb.eg/article_389881_8dded93e518220acbccc6be5fa589f22.pdf |
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