Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser
Zeynep Gürbüz, Tuba Erkaya, Mustafa Şengül
Topics & Concepts
SyneresisMucilageFood scienceMouthfeelChemistryFlavourStabiliserMicrostructureRheologyTexture (cosmology)BotanyMaterials scienceBiologyComposite materialArtificial intelligenceImage (mathematics)Organic chemistryComputer scienceRaw materialCrystallographyProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods