Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt - Concepedia

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Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

91

Citations

30

References

2013

Year

Bo Cui, Yanmin Lu, Congping Tan, Guan-qun Wang, Guihua Li

Food Hydrocolloids

Food ChemistryEngineeringFood StructureBiotechnologyPolysaccharideStarch ContentFood ProcessingSet YoghurtFood QualityFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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