Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 405-410

  Aziznia, Somayeh ^a   Khosrowshahi, Asghar ^b   Madadlou, Ashkan ^c   Rahimi, Jamshid ^b   Abbasi, Habib ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Gum Tragacanth; Nonfat yoghurt; Texture; Whey protein concentrate

Indexed keywords

EID: 67949101964     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00507.x     Document Type: Article

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