Development of functional buttermilk by soluble fibre fortification

Agro Food Industry Hi-Tech

Volumn 27, Issue 2, 2016, Pages 44-47

  Mudgil, Deepak ^a   Barak, Sheweta ^a  

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

Author keywords

Buttermilk; Fortification; Partially hydrolysed guar gum; Sensory; Soluble fibre

Indexed keywords

FIBERS; PHASE SEPARATION; SENSORY PERCEPTION; VISCOSITY;

BUTTERMILK; FORTIFICATION; GUAR GUMS; SENSORY; SOLUBLE FIBRES;

DAIRY PRODUCTS;

EID: 84973131458     PISSN: 17226996     EISSN: 20354606     Source Type: Journal    
DOI: None     Document Type: Article

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