Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder
Author:
Affiliation:
1. Department of Food Engineering & Technology; Tezpur University, Napaam; Tezpur Assam India
2. Department of Agricultural & Food Engineering, Indian Institute of Technology; Kharagpur (WB) India
Funder
Ministry of Food Processing Industries
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference38 articles.
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4. Spray drying of yogurt: optimization of process conditions for improving viability and other quality attributes;Koc;Dry Technol,2010
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