Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder
The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 an...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098095/Description |
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| Matična publikacija: |
Mljekarstvo.com 70 (2020), 4 ; str. 313-324 |
| Glavni autori: | Say, Dilek (Author), Soltani, Mostafa, Güzeler, Nuray |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0409 Hrčak |