Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality
The aim of this study was to evaluate the effect of alcohol-alkaline modified enset starch on the quality of low-fat set yogurt. This study employed factorial design with stabilizer percentage having three levels (1%, 2%, and 3%) and stabilizer type with three levels (Native Enset Starch (NES), Modi...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2360973 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|