2009•Journal of Applied SciencesRequires access

Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer

Mohsen Radi, Mehrdad Niakousari, Sedigheh Amiri

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Key concepts: Food science, Fat substitute, Chemistry, Starch

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Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer — Research Paper | ScholarLens