Physicochemical, textural and sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer

Journal of Applied Sciences

Volumn 9, Issue 11, 2009, Pages 2194-2197

  Radi, M ^a   Niakousari, M ^b   Amiri, S ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY   (Iran)

Author keywords

Cross linking; Fat replacer; Modification; Wheat starch; Yogurt

Indexed keywords

ACID-TREATED STARCH; CROSS-LINKED STARCH; FAT REPLACER; MODIFICATION; SENSORY PROPERTIES; STARCH CONCENTRATION; WHEAT STARCH; YOGURT;

DAIRY PRODUCTS; INDUSTRY; TEXTURES;

STARCH;

EID: 67649396064     PISSN: 18125654     EISSN: 18125662     Source Type: Journal    
DOI: 10.3923/jas.2009.2194.2197     Document Type: Article

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