OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER
Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The presen...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5682 |
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