Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

• Autorzy: Toczek K. , Glibowski P. , Tracz S.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

yoghourt; dairy product; inulin; whey protein; saccharose; rheological property; texture property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2016
• Tom: 19
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume19/issue3/art-01.html

Twórcy

autor

Toczek K.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

autor

Glibowski P.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

autor

Tracz S.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland