EFFECTS OF SOME VEGETABLE PROTEINS ADDITION ON YOGURT QUALITY
Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physicochemical and sensorial properties of yogurt with...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2018-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201802&vol=2&aid=4713 |