Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
Siwen Lyu, Qi Yang, Xuehui Duan, Jingbo Liu, Yiding Yu, Fengguang Pan, Ting Zhang
Topics & Concepts
Food scienceFermentationChemistryLactic acidTexture (cosmology)Antioxidant capacityWater activityAntioxidantBacteriaWater contentBiochemistryBiologyArtificial intelligenceImage (mathematics)EngineeringGeotechnical engineeringGeneticsComputer scienceMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides