EFFECT OF SACCHAROSE ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF YOGHURT MIMETICS BASED ON INULIN AND WHEY PROTEIN

Electronic journal of Polish agricultural universities

Sylwia Tracz¹  Pawe³ Glibowski¹  Kamil Toczek¹ 

[1] Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland

关键词: yoghurt;    inulin;    whey protein;    saccharose;   

DOI  :  

来源: Polish Agricultural Schools of Higher Education

【 授权许可】

Unknown