Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt
Shima Piri Gheshlaghi, Mohammad Alizadeh, Mehdi Nikoo, Joe M. Regenstein, Hassan Ahmadi Gavlighi
Topics & Concepts
SyneresisFood scienceStreptococcus thermophilusChemistryGelatinSturgeonLactobacillusRheologyFermentationAcipenserWater holding capacityApparent viscosityFish <Actinopterygii>BiologyBiochemistryMaterials scienceFisheryComposite materialMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods