Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 744-754

  Kiani, H ^a   Mousavi, M E ^a   Razavi, H ^a   Morris, E R ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Acidic milk drinks; Doogh; Gellan; Microscopy; Pectin; Rheology

Indexed keywords

BODY FLUIDS; CASEIN; ELASTICITY; PARTICLE SIZE ANALYSIS; SODIUM CHLORIDE; STABILIZATION;

ACIDIC MILK DRINK; DOOGH; FLAVOURINGS; GELLAN; MEASUREMENTS OF; METHOXY PECTIN; PARTICLES SIZES; PECTIN; SIZE MEASUREMENTS; SYNAERESIS;

PARTICLE SIZE;

EID: 77955056194     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.016     Document Type: Article

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