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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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2017
Konular:
Online Erişim: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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