Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt
Yihan Zhao, Renjie Fu, Jing Li
Topics & Concepts
CurdlanFood scienceRheologyStarterChemistryGlucanMaterials scienceComposite materialPolysaccharideBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls