Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Published 2014 View Full Article

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Title
Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 131, Issue -, Pages 110-115
Publisher
Elsevier BV
Online
2014-02-03
DOI
10.1016/j.jfoodeng.2014.01.019

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