Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Journal of Food Engineering

Volumn 131, Issue , 2014, Pages 110-115

  Lobato Calleros, C ^a   Ramirez Santiago C ^a   Vernon Carter, E J ^b   Alvarez Ramirez, J ^b  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Dynamic viscoelasticity; Native and chemically modified starches; Reduced fat yogurt; Starch; Syneresis

Indexed keywords

EID: 84894234022     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.019     Document Type: Article

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