Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network
The effect of nano-sized bamboo shoot dietary fiber concentration on gel network of yogurt was studied to provide a theoretical basis for the selection of fiber additions in the processing of high-fibre yogurt. The dietary fiber was degraded by ultrasonic autoclave-assisted enzymatic hydrolysis. The...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070161 |
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