Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and senso...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2018-07-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/22451 |