Effect of Lactobacillus plantarum Exopolysaccharide Combined with Fish Gelatin on the Quality Characteristics of Low-Fat Yogurt
The effect of addition of mixtures of exopolysaccharide (EPS) from Lactobacillus plantarum JLAU103 with fish gelatin (FG) in different proportions to low-fat yogurt on its quality characteristics was investigated. The results showed that adding 0.1% (m/m) EPS and 0.6% (m/m) FG improved the water ret...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-010.pdf |