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Published in 2022 at "Food Hydrocolloids"
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…
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Keywords:
type yogurt;
phgg opf;
set type;
fat set ... See more keywords