RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2008.00161.x/fullpdf
Reference39 articles.
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2. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;AMATAYAKUL;Int. Dairy J,2006
3. Physical characteristics in set yoghurt made at 9% (w/w) and 14% (w/w) total solids with varying casein to whey protein ratios and types of EPS-producing starter cultures;AMATAYAKUL;Food Hydrocolloids,2006
4. Fat-free plain yoghurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus;ARYANA;J. Food Sci,2007
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