Effects of Extruded Sugar Bagasse Blend on Yogurt Quality

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 155-160

  Verdalet Guzman I ^a   Viveros Contreras, R ^a   Amaya Llano, S L ^b   Martinez Bustos F ^c  

^a Instituto de Ciencias Básicas   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Extruded blends; Starch; Sugarcane bagasse; Whey protein; Yogurt

Indexed keywords

BAGASSE; COLOR; DAIRIES; PROTEINS; STARCH; TEXTURES; VISCOSITY;

COLOR DIFFERENCE; EXTRUDED BLENDS; FUNCTIONAL CHARACTERISTICS; SENSORY ATTRIBUTES; SUGAR-CANE BAGASSE; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS; YOGURT;

DAIRY PRODUCTS;

ZEA MAYS;

EID: 78650707150     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0393-6     Document Type: Article

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