Preparation and quality analysis of walnut and purple rice yogurt
In order to develop a plant-based walnut and purple rice yogurt, the effects of walnut kernel addition, purple rice addition, carboxymethyl cellulose (CMC) addition and fermentation time on the quality of the yogurt were investigated through single factor tests using sensory scores and acidity as ev...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-179.pdf |
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