Open AccessMicrostructure and rheology of yogurt added with protein-L plantarum-polysaccharide coacervate and stevia in substitution of milk-fet and sucrose
Author(s) -
Landy Hernández-Rodríguez,
C. LobatoCalleros,
C. Ramírez-Santiago,
M.E. Rodríguez-Huezo,
M. Meráz
Publication year - 2016
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim737
Subject(s) - coacervate , stevia , rheology , sucrose , food science , chemistry , substitution (logic) , polysaccharide , microstructure , biochemistry , materials science , composite material , crystallography , medicine , computer science , alternative medicine , pathology , programming language