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《Journal of Dairy Science and Technology》 2006-03
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Research on the Stability of Yogurt

Mei Lin, Yu Xiaowei, Wang Xiaojiao, Wang Zhigeng (College of food and tea Technology, Anhui Agriculture University, Hefei of Anhui 230036, P. R. China)  
This paper studied the effecting of CMC, anthan gum and guar gum to yogurt. The result showed the fittest amount of CMC was 0.03%, and the viscidity was the best; the fittest amount of anthan gum was 0.03%, and the guar glue was 0:06%, but the viscosity wa relatively low. The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
【CateGory Index】: TS252.54
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