Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04933-z.pdf
Reference33 articles.
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3. Fendri LB, Chaari F, Maaloul M, Kallel F, Abdelkafi L, Chaabouni SE, Ghribi-Aydi D (2016) Wheat bread enrichment by pea and broad bean pods fibers: effect on dough rheology and bread quality. LWT 73:584–591
4. Xu J, Zhang Y, Wang W, Li Y (2020) Advanced properties of gluten-free cookies, cakes, and crackers: a review. Trends Food Sci Technol 103:200–213
5. Sun G, Liu F, Zhao R, Hu Y, Li B, Liu S et al (2021) Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt. Food Struct 30:100217
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1. Effect of modified okara insoluble dietary fibre on the quality of yoghurt;Food Chemistry: X;2024-03
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