Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
Author:
Affiliation:
1. Universidad Nacional de Colombia, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-1678-457X28017.pdf
Reference41 articles.
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3. Use of whey powder and skim milk powder for the production of fermented cream;Akal C.;Food Science and Technology (Campinas),2016
4. Acid thinned jicama and maize starches as fat substitute in stirred yogurt;Amaya-Llano S. L.;Lebensmittel-Wissenschaft + Technologie,2008
5. Official Methods of Analysis,1997
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