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...
Saved in:
| Published in: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2018
|
| Subjects: | |
| Online Access: | 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: |
Add Tag
No Tags, Be the first to tag this record!
|