Effect 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...

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Detalles Bibliográficos
Autores principales: Gad, Ahmed S, Mohamad, Sahar H. S.
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

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