Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides
Author:
Affiliation:
1. Bursa Uludag University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst61220.pdf
Reference48 articles.
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3. Effect of commercial fat replacers on the microstructure of low-fat cheddar cheese;Aryana K. J.;International Journal of Food Science & Technology,2001
4. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer;Aydinol P.;International Journal of Dairy Technology,2018
5. Locust bean gum: processing, properties and food applications: a review;Barak S.;International Journal of Biological Macromolecules,2014
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