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Augmenting yogurt quality attributes through hydrocolloidal gums
OBJECTIVE: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. METHODS: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-h...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946963/ https://www.ncbi.nlm.nih.gov/pubmed/30381752 http://dx.doi.org/10.5713/ajas.18.0218 |