Biblioteca Digital de VanguardiaEffect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures
Abstract Drinkable yogurt is defined as a dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Mouthfeel defects may be affected by processing conditions, starter cultures, and stabilizer selection. This research was investigated the effect...
| Autores principales: | , |
|---|---|
| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
Federal University of Piauí
2014
|
| Materias: | |
| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/514 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77689 |