Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
To elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along with the interaction between carrageenan and ca...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
China Food Publishing Company
2025-04-01
|
| Saila: | Shipin Kexue |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-001.pdf |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|