Physicochemical and sensorial properties of probiotic yogurt as affected by additions of different types of hydrocolloid

Korean Journal for Food Science of Animal Resources

Volumn 33, Issue 3, 2013, Pages 363-368

  Bahrami, Masoud ^a   Ahmadi, Dariush ^a   Alizadeh, Mohammad ^b   Hosseini, Fakhrisadat ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

^c Standard Research Institute   (Iran)

Author keywords

Hydrocolloid; Probiotic yogurt; Sensorial properties; Syneresis

Indexed keywords

EID: 84884383064     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2013.33.3.363     Document Type: Article

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