Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

International Journal of Dairy Technology

Volumn 61, Issue 2, 2008, Pages 170-177

  Soukoulis, Christos ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Acidification process; Frozen yogurt; Quality; SNF fortifiers; Stabilizers; Texture

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 41849109873     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00385.x     Document Type: Article

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