Physicochemical, textural and sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer

被引：17
|
作者：
Radi, M. [1 ]
Niakousari, M. [2 ]
Amiri, S. [1 ]
机构：
[1] Department of Food Science and Technology, Islamic Azad University of Yasooj, Yasooj, Iran
[2] Department of Food Science, Agricultural College, Shiraz University, Shiraz, Iran
来源：
Journal of Applied Sciences | 2009年 / 9卷 / 11期
关键词：
Acid-treated starch - Cross-linked starch - Modification - Modified starches - Sensory properties - Starch concentration - Wheat starch - Yogurt;
D O I：
10.3923/jas.2009.2194.2197
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：2194 / 2197
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