Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.

As shown in Figure 3 , an increasing trend in G′ and G′′ value with the addition of LAG increased was observed in all soy yogurt samples, suggesting that LAG could yield more acid, which was beneficial for strengthening a mixed gel structure [ 33 ].

also in 63,971 other papers