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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915489/ https://www.ncbi.nlm.nih.gov/pubmed/31689896 http://dx.doi.org/10.3390/foods8110548 |