Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8164-8171

  Rezaei, Rahil ^a   Khomeiri, Morteza ^a   Kashaninejad, Mahdi ^a   Mazaheri Tehrani, Mostafa ^b   Aalami, Mehran ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Aging temperature; Aging time; Frozen soy yogurt; Resistant starch

Indexed keywords

BINDING ENERGY; DAIRY PRODUCTS; HARDNESS; VISCOSITY;

AGING CONDITIONS; AGING TEMPERATURES; AGING TIME; FAT DESTABILIZATION; FOAM STABILITY; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; SOY YOGURT;

STARCH;

EID: 84947486629     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1895-z     Document Type: Article

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