The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan
Oat β-glucan has the potential of a functional additive to yogurt, however, texture analysis and chemical characteristics during storage of yogurt with the addition of this additive require more systematic research, which determines the relevance of the study. The aim of the research work was to ana...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2021-09-01
|
| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/en/journals/tom-12-3-2021/vpliv-zberigannya-na-sensorni-pokazniki-v-yazkist-ta-khimichni-kharakteristiki-yogurtu-zbagachenogo-vivsyanim--glyukanom |