Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 483-488

  Kumar, Pradyuman ^a   Mishra, H N ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Drying; Mango; Physicochemical properties; Soymilk; Stabilizer; Yoghurt

Indexed keywords

AGRICULTURAL PRODUCTS; FLAVORS; FOOD PROCESSING; PHYSICAL CHEMISTRY; PROTEINS; SODIUM;

GELATINS; PHYSICOCHEMICAL PROPERTIES; SOYMILK; YOGHURT;

DAIRY PRODUCTS;

DAIRY PRODUCTS; FLAVOR; MANGIFERA; PHYSICAL CHEMISTRY; PROTEINS; SODIUM;

GLYCINE MAX; MANGIFERA INDICA;

EID: 18744386943     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1085-0     Document Type: Article

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