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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...

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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

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