Advances in Gel Stability Improvement of Yoghurt
Yoghurt has high nutritional value and health-promoting functions; however, its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers. Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modif...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-029.pdf |