Improving of low-fat yoghurt quality by using some fat replacer agents
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
Download
Abstract in English
This study was carried out to investigate of various
stabilizers on the physicochemical properties of
low fat yogurt and to determine.
References used
Amerine, M.A,Pangborn, R.M,&Roessier,E.B.,(1995). Principles of sensory evaluation of food . Academic Press.New York and London
Andic S., Boran G., Tuncturk.,2013.Effects of carboxyl methyl cellulose and edible cow gelatin onphysicochemical ,textural and sensory propertiesof yogurt .International Journal of Agriculture and Biology ,Vol.15,No.2:245-251
Athar I.H.,Shah M.A.,Khan U.N.,2000. Effect of various stabilizers on whey separation (syneresis) and quality of yogurt.Pakistan Journal of Biological Sciences,3(8 ): 136-138