Addition of gelatin enhanced gelation of corn-milk yogurt
Corn-milk yogurt set by a combination of sodium caseinate plus gelatin at concentrations of 0, 0.2, 0.4 and 0.6% (w/v) were studied. The quality of the gels was determined by measurement of acidity, syneresis, texture profile analysis, viscoelasticity, structure scanning electron microscope and micr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-34548287523&partnerID=40&md5=5658d333564f1c16d51c56905aac74a5 http://cmuir.cmu.ac.th/handle/6653943832/585 |
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| Institution: | Chiang Mai University |
| Language: | English |