Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt
Author:
Affiliation:
1. College of Food Science and Technology Nanjing Agricultural University Jiangsu Province P.R. China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12584
Reference56 articles.
1. Structure Breakdown of Stirred Yoghurt in a Circular Pipe as Affected by Casein and Fat Content
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3. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt
4. Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
5. The possible relation between mastication and parotid secretion in the rabbit.
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