Effect of short-chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt
Author:
Affiliation:
1. Interdisciplinary Graduate School of Nutraceutical and Functional Food; Prince of Songkla University; Songkhla Thailand
2. Department of Food Science and Technology, Faculty of Agro-Industry; Prince of Songkla University; Songkhla Thailand
Funder
Thailand education hub for Asean Countries (TEH-AC), Interdisciplinary graduate school of nutraceutical and functional food
Prince of Songkla University
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12351/fullpdf
Reference43 articles.
1. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt;Abdullah;Food Science and Technology-LWT,2016
2. Yoghurt and gut function;Adolsson;American Journal of Clinical Nutrition,2004
3. Viscoelastic properties of sweet potato puree infant food;Ahmed;Journal of Food Engineering,2006
4. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants;Alvarez;Journal of Food Engineering,2011
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