Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt-Reference-Cited by-同舟云学术

Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt

Published:2020-09 Issue: Volume:9 Page:e00521
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Agyemang P. N,Akonor P. T,Tortoe C.,Johnsona P-N. T,Manu-Aduening J.

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference37 articles.

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3. Microstructural, textural and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Alkin;J. Dairy Sci.,2012

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

5. Official Methods of Analysis,1999

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