Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids
In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples,...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Croatian Dairy Union
2016-01-01
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| coleção: | Mljekarstvo |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222323 |
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