Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the technology of yogurt is analyzed. The studies a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-04-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/199527 |