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Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour
As a novel product, yoghurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. During the freeze drying process, mass loss, water activity, and the moisture content of the samples were determined and the colour (Hunter L, a, b) of the y...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252433/ https://ncbi.nlm.nih.gov/pubmed/25477665 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0890-x |
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