Effects of hydrocolloids as fat replacers on the physicochemical properties of produced Labneh
Author:
Affiliation:
1. Department of Nutrition and Food Technology; The University of Jordan; Amman 11942 Jordan
2. Department of Applied Science; Al-Zarqa University College, Al-Balqa Applied University; Al-Salt Jordan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12296/fullpdf
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4. Characterization of the rheological properties of yoghurt - A review;Benezech;Journal of Food Engineering,1994
5. Adherence to Mediterranean diet and risk of developing diabetes: Prospective cohort study;Beunza;British Medical Journal,2005
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