Advances in non-thermal treatment techniques to control yogurt post-acidification
Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230735 |
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