Starch swelling behavior and texture development in stirred yogurt
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DOI: 10.1016/j.foodhyd.2019.105274
Abstract: Abstract The present work aims to study the application of thickening starches in the production of stirred yogurt and the resulting physical and organoleptic properties. Five yogurt samples were formulated with nominal starch phase volumes… read more here.
Keywords: texture; stirred yogurt; starch swelling; volume ... See more keywords