2020•LWTRequires access

Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt

Yihan Zhao, Renjie Fu, Jing Li

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Key concepts: Curdlan, Food science, Rheology, Starter, Chemistry, Glucan, Materials science, Composite material

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Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt — Research Paper | ScholarLens