HIGHLIGHTS
- who: Products Based on Symbiotic and collaborators from the Kazan National Research Technological University, Kazan, Russia have published the article: Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture, in the Journal: International Journal of Food Science 1,2 of 14/Oct/2021
- what: At the next stage of the study, starches were used to correct the texture of the nonfat sour milk drink Symbilact.
- how: All experiments were carried out in triplicate.
SUMMARY
The approach implemented in this study assumes . . .
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