Influence of gum tragacanth on the physicochemical and rheological properties of kashk

Journal of Dairy Research

Volumn 79, Issue 1, 2012, Pages 93-101

  Shiroodi, Setareh Ghorban ^a   Mohammadifar, Mohammad Amin ^b   Gorji, Elham Ghorbani ^a   Ezzatpanah, Hamid ^a   Zohouri, Nilofar ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Dried yogurt; gum tragacanth; kashk; particle size analysis; rheological properties; syneresis

Indexed keywords

FOOD ADDITIVE; GUM TRAGACANTH;

ARTICLE; CHEMISTRY; DAIRY PRODUCT; FLOW KINETICS; FOOD ANALYSIS; PARTICLE SIZE; STANDARD;

CULTURED MILK PRODUCTS; FOOD ADDITIVES; FOOD ANALYSIS; PARTICLE SIZE; RHEOLOGY; TRAGACANTH;

EID: 84858786623     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000872     Document Type: Article

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