Effects of ultrasonic processing on the quality properties of fortified yogurt

This study evaluated the effect of ultrasonic processing on functional yogurts fortified with banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology (80% amplitude, 8 min at 20 kHz frequency) was utilized as an alternative to conventional thermal treatment (85 °C, 30...

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Detalles Bibliográficos
Autores principales: Sarker, Ayesha, Ali Siddiqui, Rafat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10374604/
https://www.ncbi.nlm.nih.gov/pubmed/37487436
http://dx.doi.org/10.1016/j.ultsonch.2023.106533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10374604/
https://www.ncbi.nlm.nih.gov/pubmed/37487436
http://dx.doi.org/10.1016/j.ultsonch.2023.106533

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