Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin

International Journal of Food Science and Technology

Volumn 43, Issue 5, 2008, Pages 824-833

  Brennan, Charles S ^a,b   Tudorica, Carmen M ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Casein; Dietary fibre; Functional food; Glucagel

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; HORDEUM;

EID: 42149112864     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01522.x     Document Type: Article

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