Wordt geladen...

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...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2017
Onderwerpen:
Online toegang: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
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!