Effects of Different Functional Sugars on the Quality and Fermentation Process of Low-temperature Stirred Yogurt
To investigate the effects of various functional sugars on the quality of low-temperature stirred yogurt, this study investigated the effects of zero sugar, sucrose, D-allulose, isomalto-oligosaccharides, trehalose, D-tagatose, and erythritol on pH, water holding capacity, apparent viscosity, textur...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080375 |
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