Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
Abstract
This study aims at development of a new method to form emulsion-based yoghurt like gels from, but not limited to hazelnut. For this purpose, hazelnut slurries with varying solid content were processed using a microfluidizer to obtain creamy structures possessing high consistency. Then, these slurries were processed into fermented hazelnut products (HNPs) by inoculating with lactic acid bacteria culture. Real time rheological measurements were...
Paper Details
Title
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
Published Date
Nov 1, 2018
Journal
Volume
237
Pages
69 - 77
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