Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.
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DOI: 10.1002/jsfa.8110
Abstract: BACKGROUND Polymerized whey protein-sodium tripolyphosphate can be induced to gel in an acidic environment provided during fermentation. The variety of thickening agent has an influence on texture that is an essential aspect of yogurt quality… read more here.
Keywords: sodium tripolyphosphate; protein sodium; whey protein;