Animal Science and Food Technology

Xiaoqing Qu

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The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan


Xiaoqing Qu
Keywords: yogurt, oat β-glucan, sensory, viscosity, chemical characteristics

Qu, X. (2021). The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan. Animal Science and Food Technology, 12(3), 96-104. https://doi.org/10.31548/animal2021.03.009