Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
Yogurt is one of the most widely consumed foods around the world, with a tendency to add several ingredients with functional properties. The incorporation of legume flours in food systems has been a growing trend in recent years. Therefore, this study evaluated the effect of the addition of chickpea...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN ES PT |
| Publicado: |
Universidad Nacional de Trujillo
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/404292a5368944c6ac59ad0191169d20 |
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