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Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Ishtiaq Ahmad Zhouyi Xiong Hanguo Xiong Rana Muhammad Aadil Nauman Khalid Allah Bakash Jvaid Lakhoo Zia-ud-din Asad Nawaz Noman Walayat Rao Sanaullah Khan

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.69-78,10.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.69-78,10.DOI:10.1016/j.fshw.2022.07.024

Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Ishtiaq Ahmad ¹Zhouyi Xiong ²Hanguo Xiong ¹Rana Muhammad Aadil ³Nauman Khalid ⁴Allah Bakash Jvaid Lakhoo ¹Zia-ud-din ¹Asad Nawaz ¹Noman Walayat ⁵Rao Sanaullah Khan²

作者信息

1. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
2. Fisheries Research Institute,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China
3. National Institute of Food Science and Technology,University of Agriculture,Faisalabad 38000,Pakistan
4. Schools of Food and Agricultural Sciences,University of Management and Technology,Lahore 54000,Pakistan
5. College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China
折叠

摘要

关键词

Storage stability/Potato powder/Yogurt/Rheology/Microbiology/Antioxidant activity

分类

轻工纺织

引用本文复制引用

Ishtiaq Ahmad,Zhouyi Xiong,Hanguo Xiong,Rana Muhammad Aadil,Nauman Khalid,Allah Bakash Jvaid Lakhoo,Zia-ud-din,Asad Nawaz,Noman Walayat,Rao Sanaullah Khan..Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration[J].食品科学与人类健康(英文),2023,12(1):P.69-78,10.

基金项目

financially supported by the Nature Science Foundation of Hubei Province (2018CFB269) （2018CFB269）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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