Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel...

Descripción completa

Detalles Bibliográficos
Autores principales: Kong, Xiao, Xiao, Ziqun, Du, Mengdi, Wang, Kuaitian, Yu, Wei, Chen, Yuhang, Liu, Zhili, Cheng, Yongqiang, Gan, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318443/
https://www.ncbi.nlm.nih.gov/pubmed/35877538
http://dx.doi.org/10.3390/gels8070453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318443/
https://www.ncbi.nlm.nih.gov/pubmed/35877538
http://dx.doi.org/10.3390/gels8070453

Ejemplares similares