Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 563-568

  Rezaei, Rahil ^a   Khomeiri, Morteza ^a   Kashaninejad, Mahdi ^a   Aalami, Mehran ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Arabic gum; Flow behaviour; Frozen yoghurt; Guar gum; Physical properties

Indexed keywords

ACACIA SENEGAL; CYAMOPSIS TETRAGONOLOBA;

EID: 80054044930     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00705.x     Document Type: Article

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