Effects of Different Addition of Agaricus bisporus Powders on Rheological and Textural Properties of Yogurt

In order to investigate the effect of ABP (Agaricus bisporus powder) on the physicochemical properties of yogurt, ABP with different mass fractions (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) was added to yogurt while using yogurt as the raw material, and the rheological and textural properties of yogur...

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Bibliographic Details
Main Authors: Pengwei SUN, Yani LIU, Ran LI, Hong GAO, Xiuzhi FAN, Chaomin YIN, Wangyang SHEN, Zhan WANG, Junhao CHEN, Defang SHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-05-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050009