Gelation and microstructural properties of a millet‐based...

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Journal of Food Science 2020 / 10

Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents

Song, Xiao, Sun, Xiaomeng, Ban, Qingfeng, Cheng, Jianjun, Zhang, Siyu, Guo, Mingruo
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Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15504
Date:
October, 2020
File:
PDF, 1.09 MB
2020
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