Increasing the Physical Quality of Instant Yogurt by Spray Drying with Instant Additive
This research was carried out to compare the effects of soy lecithin and yolk as instant additive, to know the effects of instant additive level and their interaction on physical quality of instant yogurt (rehydration rate, solubility and viscosity). The data were analyzed by statistical analysis b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2004-01-01
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| Series: | Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/79 |