Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
The present work aimed to optimise the skimmed milk powder (SMP) and whey protein concentrate (WPC) levels in order to obtain the best yogurt mousse in terms of rheological, sensory, and microstructural properties by using the response surface methodology. The methods consisted of rheological tests...
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| Main Authors: | , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/21729 |
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