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...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2023-01-01
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| Col·lecció: | Journal of Food Quality |
| Accés en línia: | http://dx.doi.org/10.1155/2023/9971055 |
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