Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt
In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated...
Enregistré dans:
| Auteurs principaux: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Wiley
2023-01-01
|
| Collection: | Journal of Food Quality |
| Accès en ligne: | http://dx.doi.org/10.1155/2023/9971055 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|