Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts
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DOI: 10.3390/foods11121764
Abstract: The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the… read more here.
Keywords: rheology; yoghurts added; polysaccharides stabilizers; effects commercial ... See more keywords