Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk wa...

Descripción completa

Detalles Bibliográficos
Autores principales: Azari‐Anpar, Mojtaba, Khomeiri, Morteza, Daraei Garmakhany, Amir, Lotfi‐Shirazi, Sorour
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958526/
https://www.ncbi.nlm.nih.gov/pubmed/33747475
http://dx.doi.org/10.1002/fsn3.2139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958526/
https://www.ncbi.nlm.nih.gov/pubmed/33747475
http://dx.doi.org/10.1002/fsn3.2139

Ejemplares similares