Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan, guar gum and inulin
Open Access
- 15 February 2008
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 43 (5), 824-833
- https://doi.org/10.1111/j.1365-2621.2007.01522.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Formulation of an oat‐based fermented product and its comparison with yoghurtJournal of the Science of Food and Agriculture, 2001
- Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and HydrocolloidsJournal of Food Science, 1998
- Fortification of sweetened plain yogurt with insoluble dietary fiberZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1997
- Use of Fat Replacers in Low Fat Mozzarella CheeseJournal of Dairy Science, 1996
- Consumer acceptance of low‐fat and fat‐substituted dairy productsJournal of Consumer Studies and Home Economics, 1995