Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of th...

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Detalles Bibliográficos
Autores principales: Saleh, Ali, Mohamed, Abdellatif A., Alamri, Mohammed S., Hussain, Shahzad, Qasem, Akram A., Ibraheem, Mohamed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023355/
https://www.ncbi.nlm.nih.gov/pubmed/31936051
http://dx.doi.org/10.3390/foods9010061

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023355/
https://www.ncbi.nlm.nih.gov/pubmed/31936051
http://dx.doi.org/10.3390/foods9010061

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