Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
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DOI: 10.1002/jsfa.8641
Abstract: BACKGROUND The consistency of sweetened yoghurt (misti dahi) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in reconstituted sweetened yoghurt (RSY) due to… read more here.
Keywords: sweetened yoghurt; addition; reconstituted sweetened; rheological properties ... See more keywords