Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

Journal of Dairy Science

Volumn 99, Issue 9, 2016, Pages 7063-7074

  Dai, Shuhong ^a   Corke, Harold ^a,b   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

konjac glucomannan; physiochemical property; structure; texture; yogurt

Indexed keywords

WHEY PROTEIN; YOGHURT;

ANIMAL; HUMAN; LOW FAT DIET;

ANIMALS; DIET, FAT-RESTRICTED; HUMANS; WHEY PROTEINS; YOGURT;

EID: 84978535994     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11131     Document Type: Article

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