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Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products.
Ma, Yan-Shi; Zhao, Hui-Juan; Zhao, Xin-Huai.
Affiliation
  • Ma YS; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, China. mayanshi19900827@163.com.
  • Zhao HJ; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, China. zhaohuijuan915@126.com.
  • Zhao XH; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang Province, China. zhaoxh@neau.edu.cn.
Foods ; 8(10)2019 Oct 15.
Article in En | MEDLINE | ID: mdl-31618925
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: China Country of publication: Switzerland