Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel...
Sparad:
| Huvudupphov: | , , , , , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2022-07-01
|
| Serie: | Gels |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2310-2861/8/7/453 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|