Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced usin...

Descripción completa

Detalles Bibliográficos
Autores principales: Eze, Chinazom Martina, Aremu, Kehinde Oludayo, Alamu, Emmanuel Oladeji, Okonkwo, Thomas Muoneme
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/PMC8498063/
https://www.ncbi.nlm.nih.gov/pubmed/34646518
http://dx.doi.org/10.1002/fsn3.2507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498063/
https://www.ncbi.nlm.nih.gov/pubmed/34646518
http://dx.doi.org/10.1002/fsn3.2507

Ejemplares similares