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Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels
2016
Journal of Food Research
The properties of kefiran as a texture modifier was evaluated providing new perspectives in understanding the rheology of fermented dairy products and the possibility of using this generally recognized as safe polysaccharide as an additive in dairy and other foods. For this purpose, the effect of kefiran, Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) addition on the rheological behavior of glucono-delta-lactone (GDL) induced milk gels was evaluated. The acidified milk samples
doi:10.5539/jfr.v5n1p121
fatcat:z2zunw7kwjdt7kztlnb443lpma