The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute-Reference-Cited by-同舟云学术

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Published:2020-02 Issue:2 Volume:103 Page:1324-1336
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kim Si Yeon,Hyeonbin O,Lee Phyrim,Kim Young-Soon

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference69 articles.

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5. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;Int. J. Dairy Technol.,2006

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