Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute

International Journal of Food Properties

Volumn 9, Issue 1, 2006, Pages 1-11

  Domagała, Jacek ^a   Sady, Marek ^a   Grega, Tadeusz ^a   Bonczar, Genowefa ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Maltodextrin; Rheology; Texture; Yoghurt

Indexed keywords

DAIRY PRODUCTS; FOOD ADDITIVES; MATHEMATICAL MODELS; OILS AND FATS; RHEOLOGY; TEXTURES; VISCOSITY;

CONTROL PRODUCT; MALTODEXTRIN; MILK; TEXTURE PROFILE ANALYSIS (TPA); YOGHURT;

FOOD PRODUCTS;

EID: 33646437799     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600588776     Document Type: Article

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