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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| 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=34548287523&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60111 |
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| 機構: | Chiang Mai University |
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