Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 593-600

  Koksoy, Aysel ^a   Kilic, Meral ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Stabilizer; Texture; Yoghurt drink

Indexed keywords

ALGAROBA; GELATIN; GUAR GUM; PECTIN; SODIUM CHLORIDE; STABILIZING AGENT; WATER; YOGHURT;

ARTICLE; DILUTION; FERMENTATION; FLOW KINETICS; FOOD INDUSTRY; FOOD STORAGE; HYDROCOLLOID; MILK; ODOR; TASTE; TURKEY (REPUBLIC); VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; PHASEOLUS (ANGIOSPERM);

EID: 2142674334     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.10.002     Document Type: Article

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