Open AccessTextural and sensory properties of lowfat concentrated flavored yogurt by using modified waxy corn starch and gelatin as a fat replacer
Author(s) -
Hamid Tavakolipour,
F. Vahid-moghadam,
F. Jamdar
Publication year - 2014
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/5.6.61-67
Subject(s) - gelatin , waxy corn , food science , starch , corn starch , chemistry , maize starch , agronomy , biology , biochemistry