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Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70–90% of milk), salt (0.5–1 g/100 g), Aloe ve...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6582091/ https://ncbi.nlm.nih.gov/pubmed/31274918 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03841-3 |
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