The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt
The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatment...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001695 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|