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Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
Here, the mucilage of jujube was extracted and used as a natural stabilizer in the production of stirred yogurt. Yogurts were enriched with different concentrations of jujube mucilage (i.e., 0, 0.1, 0.15, and 0.2%), and their physical, chemical and sensory attributes were analyzed during 21 days of...
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| Publié dans: | Food Sci Nutr |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2019
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848840/ https://ncbi.nlm.nih.gov/pubmed/31763020 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1230 |
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