Addition of gelatin enhanced gelation of corn-milk yogurt

• المؤلفون الرئيسيون: Supavititpatana P., Wirjantoro T.I., Apichartsrangkoon A., Raviyan P.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-34548287523&partnerID=40&md5=5658d333564f1c16d51c56905aac74a5; http://cmuir.cmu.ac.th/handle/6653943832/585

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...