INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.
The present work is concerned with the manufacture of low fat yoghurt using particulated whey protein concentrates (PWPC) as fat replacer. Experimental yoghurts milk contained 3.0% fat (control), 2% fat +10% PWPC, 1% fat + 20% PWPC and skim milk + 30% PWPC, were prepared and their rheological and se...
שמור ב:
| מחבר ראשי: | |
|---|---|
| פורמט: | Artigo |
| שפה: | Árabe |
| יצא לאור: |
Mansoura University, Faculty of Agriculture
2002-01-01
|
| סדרה: | Journal of Food and Dairy Sciences |
| נושאים: | |
| גישה מקוונת: | https://jfds.journals.ekb.eg/article_253297_3f35aa51baa3cada82568b9367630f1f.pdf |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|