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Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes
In this study the effect of gelan, xanthan and quince seed gum (QSG) on stability, probiotic viability and qualitative properties of Doogh using response surface methodology was determined. Three gums were used at three levels of 0, 0.25 and 0.5%. The results showed that the effect of QSG on viscosi...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374696/ https://ncbi.nlm.nih.gov/pubmed/32728269 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04351-3 |
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