Effect of gums on yogurt characteristics

World Applied Sciences Journal

Volumn 20, Issue 5, 2012, Pages 661-665

  Hematyar, Nima ^a   Samarin, Azadeh Mohagheghi ^a   Poorazarang, Hashem ^b   Elhamirad, Amir Hossein ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Carrageenan; Syneresis; Viscosity; Xanthan; Yogurt

Indexed keywords

EID: 84871879652     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2012.20.05.2353     Document Type: Article

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