Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Singh, Mukti ^a   Kim, Sanghoon ^a   Liu, Sean X ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

glucan; Aggregation; Fermentation; Fortification; Gelling; Morphology; Viscosity; Yogurt

Indexed keywords

BETA GLUCAN; CASEIN; YOGHURT;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; OAT; PH; VISCOSITY;

AVENA SATIVA; BETA-GLUCANS; CASEINS; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; VISCOSITY; YOGURT;

EID: 84864612140     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02828.x     Document Type: Article

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