Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin-Reference-Cited by-同舟云学术

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

Published:2008-05 Issue:5 Volume:43 Page:824-833
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Brennan Charles S.,Tudorica Carmen M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01522.x/fullpdf

Reference11 articles.

1. Fortification of sweetened plain yogurt with insoluble dietary fiber

2. Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

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