Effect of Adding Hydrocolloid as A Stabilizer on The Rheological Properties and Total Lactic Acid Bacteria of Yogurt Drinks During Cold Storage
Carboxymethyl cellulose (CMC) is the most common hydrocolloid used in yogurt drinks. Yogurt drink is a fermented milk product that has many benefits and involves the addition of water to reduce the total dissolved solids in yogurt; thus, yogurt is not too thick and often forms two phases if it is le...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2024-12-01
|
| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2963 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|