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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...
Autores principales: | Qu, Xiaoqing, Nazarenko, Yuliya, Yang, Wei, Nie, Yuanyang, Zhang, Yongsheng, Li, Bo |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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