Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure
Elisângela Ramieres Gomes, Caroline Barroso dos Anjos Pinto, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Topics & Concepts
PolydextroseChemistryFood scienceMicrostructureRheologyWater retentionViscosityParticle sizeWater holding capacityDietary fibreFermentationParticle-size distributionSugarComposite materialMaterials scienceCrystallographySoil scienceEnvironmental scienceSoil waterPhysical chemistryFood composition and propertiesDigestive system and related healthProteins in Food Systems