Rheological Properties of Yoghurt Manufactured by using Different Types of Hydrocolloids

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages: 6
Authors:
Sameh Abdrabou Elsayed Husseini Korma
Journal: Austin Journal of Nutrition and Food Sciences Austin Publication Group Volume:
Keywords : Rheological Properties , Yoghurt Manufactured , using Different Types    
Abstract:
Several ingredients are added to many food systems in order to deliver a wide selection of products for the consumer. Food hydrocolloids or food gums are added to food systems for many reasons, principally adjusting the texture, improvin
    
     
 
       

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