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MICROSTRUCTURE AND RHEOLOGY OF YOGURT ADDED WITH PROTEIN-L. plantarum-POLYSACCHARIDE COACERVATE AND STEVIA IN SUBSTITUTION OF MILK-FAT AND SUCROSE
n this work, stirred yogurt variations in which milk-fat was replaced by a complex coacervate (CC) made up by wheyprotein isolate/Lactobacillus plantarum(Lp)/κ-carrageenan, and sucrose by stevia were prepared. Microstructure, rheologyand sensory attributes of the yogurt variations were examined. Su...
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| Pubblicato in: | Revista Mexicana de Ingeniería Química |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidad Autónoma Metropolitana
2017
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=62049878009 |
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