Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
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...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985 |
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