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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

Formulación y propiedades de almacenamiento de un producto simbiótico similar al yogur a base de arroz utilizando proteína de suero polimerizada como agente de gelificación

Cuina Wanga Department of Food Science, Northeast Agriculture University, Harbin, China;b Department of Food Science, Jilin University, Changchun, ChinaView further author information
,
Dan Lib Department of Food Science, Jilin University, Changchun, ChinaView further author information
,
Hao Wanga Department of Food Science, Northeast Agriculture University, Harbin, ChinaView further author information
&
Mingruo Guoa Department of Food Science, Northeast Agriculture University, Harbin, China;c Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT, USACorrespondence[email protected]
View further author information
Pages 511-520 | Received 16 Mar 2020, Accepted 23 Apr 2021, Published online: 27 May 2021

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