Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum
Author:
Affiliation:
1. Institute of Food Science & Nutrition; Bahauddin Zakariya University; Multan 60800 Pakistan
2. School of Chemical Engineering; University of Birmingham; Edgbaston, Birmingham B15 2TT UK
Funder
Higher Education Commission, Pakistan
University of Birmingham
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13500/fullpdf
Reference40 articles.
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3. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity;Benichou;Food Hydrocolloids,2007
4. Effect of dietary fibre addition on the selected nutritional properties of cookies;Bilgiçli;Journal of Food Engineering,2007
5. Phase separation in milk protein and amylopectin mixtures;Bont;Food Hydrocolloids,2002
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