Microstructure and rheology of yogurt added with protein-L. plantarum-polysaccharide coacervate and stevia in substitution of milk-fat and sucrose;Microestructura y reología de yogurt adicionado con coacervado de proteína-L. plantarum-polisacárido y stevia en sustitución de grasa láctea y sacarosa

Revista Mexicana de Ingeniera Quimica

Volumn 16, Issue 1, 2017, Pages 77-89

  Hernandez Rodriguez L ^a   Lobato Calleros, C ^a   Ramirez Santiago C ^a   Rodriguez Huezo M E ^b   Meraz, M ^c  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b Division de Ingenieria Quimica y Bioquimica   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Complex coacervate; L. plantarum survivability; Microstructure; Rheology; Stevia; Sucrose; yogurt

Indexed keywords

EID: 85019102800     PISSN: 16652738     EISSN: 23958472     Source Type: Journal    
DOI: None     Document Type: Article

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