Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri

Volume 4, Issue 2 , December 2021, , Pages 160-167

https://doi.org/10.22059/jfabe.2021.330805.1097

Abstract
  In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 ...  Read More