Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride

Author:

Sulejmani E.,Boran O.S.,Huppertz T.,Hayaloglu A.A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

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3. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt;Bakirci;International Journal of Food Science and Technology,2017

4. Influences of chia flour and the concentration of total solids on the characteristics of dulce de leche from goat milk;Chaves;Food Science and Technology,2018

5. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology;Cruz;Journal of Food Engineering,2013

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