Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

Journal of Dairy Research

Volumn 83, Issue 4, 2016, Pages 493-496

  Costa, Marion P ^a   Frasao, Beatriz S ^a   Rodrigues, Bruna L ^a   Silva, Adriana C O ^a   Conte Junior, Carlos A ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

apparent viscosity; Inulin; maltodextrin; skim milk powder; whey protein

Indexed keywords

FAT INTAKE; INULIN; MALTODEXTRIN; POLYSACCHARIDE; WHEY PROTEIN; YOGHURT;

ANALYSIS; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; FAT INTAKE; FOOD HANDLING; FRUIT; GOAT; LOW FAT DIET; MALVACEAE; MILK; PROCEDURES; VISCOSITY;

ANIMALS; CHEMICAL PHENOMENA; DIET, FAT-RESTRICTED; DIETARY FATS; FOOD HANDLING; FRUIT; GOATS; INULIN; MILK; POLYSACCHARIDES; STERCULIACEAE; VISCOSITY; WHEY PROTEINS; YOGURT;

EID: 84995475533     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029916000674     Document Type: Article

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