Loading...
Effect of poly-γ-glutamic acid on the stability of set yoghurts
The effects of poly-γ-glutamic acid (γ-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of γ-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan δ value of the yogurt with 0...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2018
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170342/ https://ncbi.nlm.nih.gov/pubmed/30333660 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3404-7 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|