Effects of Different Addition of Agaricus bisporus Powders on Rheological and Textural Properties of Yogurt
In order to investigate the effect of ABP (Agaricus bisporus powder) on the physicochemical properties of yogurt, ABP with different mass fractions (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) was added to yogurt while using yogurt as the raw material, and the rheological and textural properties of yogur...
Tallennettuna:
| Päätekijät: | , , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Chinês |
| Julkaistu: |
The editorial department of Science and Technology of Food Industry
2024-05-01
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| Sarja: | Shipin gongye ke-ji |
| Aiheet: | |
| Linkit: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050009 |
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