Effect of the addition of chickpea protein on the physicochemical properties of low-fat yogurt
In this work, the effect of concentration of chickpea protein and time fermentation on the properties of low-fat yogurt was evaluated. The results show that the concentration of chickpea protein affected the water-holding capacity of the yogurt but had no significant effect on acidity values; howeve...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/128 |