Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Published 2018 View Full Article

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Title
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
Authors
Keywords
Starch, Cross linking, Acetylation, Viscosity, Yogurt, Microstructure
Journal
JOURNAL OF FOOD ENGINEERING
Volume 245, Issue -, Pages 11-17
Publisher
Elsevier BV
Online
2018-10-03
DOI
10.1016/j.jfoodeng.2018.10.003

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