Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

Food Bioscience

Volumn 14, Issue , 2016, Pages 28-33

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b GJUSandT ^*  (India)

Author keywords

Partially hydrolyzed guar gum; Soluble dietary fiber; Viscosity; Water holding capacity; Yoghurt

Indexed keywords

EID: 84959126114     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2016.02.003     Document Type: Article

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