Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1923573 |