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Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt.

Journal Title:
Journal of food engineering.
Journal Volume/Issue:
2004 May, v. 62, no. 3
Main Author:
Yazici, F.
Other Authors:
Akgun, A.
Format:
Article
Language:
English
Subjects:
fat replacers
protein products
yogurt
physicochemical properties
texture
sensory properties
chemical concentration
color
food storage
storage quality
food composition
protein content
chemical composition
viscosity
pH
flavor
appearance (quality)
brand name products
View in NAL's Catalog:
IND43614694