Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
Author:
Affiliation:
1. Department of Food Science, Northeast Agriculture University, Harbin, China
2. Department of Food Science, Jilin University, Changchun, China
3. Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT, USA
Funder
Ministry of Science and Technology of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1923573
Reference45 articles.
1. Treatment and utilization of dairy industrial waste: A review
2. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
3. Evaluating the function of cross-linked rice starch as a fat replacer in low fat cream
4. Non-dairy Based Probiotics: A Healthy Treat for Intestine
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