Effect of different types of pectin on the physicochemical, rheology, and sensory properties of low-fat yogurt
Low-fat yogurt has been defined to contain fat content of not more than 2.0 percent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced fat content affects the physicochemical properties of yogurt by weakened texture, poor body, syneresis, and sensory quality. This is due to...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en en |
| Published: |
ResearchGate
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41248/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41248/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/41248/ http://dx.doi.org/10.1088/1755-1315/1377/1/012066 |
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