Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 to 3%) and homogenization rate (0 to 24000 rpm) as experimental variables of the process design on the viscoelastic cha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2021-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_84478.html |