Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had...

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Detalles Bibliográficos
Autores principales: Qu, Xiaoqing, Nazarenko, Yuliya, Yang, Wei, Nie, Yuanyang, Zhang, Yongsheng, Li, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400676/
https://www.ncbi.nlm.nih.gov/pubmed/34443340
http://dx.doi.org/10.3390/molecules26164752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400676/
https://www.ncbi.nlm.nih.gov/pubmed/34443340
http://dx.doi.org/10.3390/molecules26164752

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