Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt

• المؤلفون الرئيسيون: Piyawan Supavititpatana, Tri Indrarini Wirjantoro, Patcharin Raviyan
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Multidisciplinary
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
• المؤسسة: Chiang Mai University

The aim of this research was to investigate the impact of sodium caseinate and whey protein isolate (WPI) fortification on the physical properties and microstructure of corn milk yogurt. The addition of sodium caseinate and/or WPI enhanced lactic acid production and counts of Streptococcus thermophi...