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Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refr...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6915489/ https://ncbi.nlm.nih.gov/pubmed/31689896 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8110548 |
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