Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference44 articles.
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3. Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder;Journal of the Science of Food and Agriculture;2024-05-31
4. Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health;LWT;2024-04
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