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

出版年份 2018 全文链接

标题

作者

关键词

Starch, Cross linking, Acetylation, Viscosity, Yogurt, Microstructure

出版物

JOURNAL OF FOOD ENGINEERING

Volume 245, Issue -, Pages 11-17

出版商

Elsevier BV

发表日期

2018-10-03

DOI

10.1016/j.jfoodeng.2018.10.003

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