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Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables
Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology. The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it in...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643794/ https://ncbi.nlm.nih.gov/pubmed/29085123 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2779-1 |
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