ScholarLens Back to search
2023•International Journal of Biological MacromoleculesRequires access

Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

Rubén Cota-López, Gonzalo Velázquez, Guadalupe Méndez‐Montealvo, Iza Fernanda Pérez‐Ramírez, Beneranda Murúa‐Pagola, María del Rosario Espinoza-Mellado, Regina Hernández‐Gama

Open publisher page 10 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Syneresis, Food science, Resistant starch, Starch, Chemistry, Amylose, Corn starch, Consistency index

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt — Research Paper | ScholarLens