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The study investigates the effects of low acyl gellan gum (LAG) on the physicochemical, textural, and sensorial properties of soy yogurt, aiming to improve its stability. Results indicate that the addition of LAG significantly enhances water holding capacity, gel strength, and viscosity, while also maintaining acceptable sensory qualities. The findings suggest that LAG is a suitable stabilizer for soy yogurt production, addressing stability issues and improving overall product characteristics.
- Author
- sajad.arabshahi.sa
- Language
- EN