Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
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DOI: 10.1016/j.foodhyd.2021.107100
Abstract: Abstract A combined integration of partially hydrolysed guar gum (PHGG) and orange peel fibre (OPF) into low-fat, set-type yogurt was explored. PHGG was produced using steam hydrolysis assisted by ultra-sonication while OPF (coarse fraction) was… read more here.
Keywords: type yogurt; phgg opf; set type; fat set ... See more keywords