Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity - Concepedia

Concepedia

Publication | Open Access

Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

DOI Full Paper Access

72

Citations

36

References

2015

Year

Pere Morell, Isabel Hernando, Empar Llorca, Susana Fiszman

Food Research International

NutritionProtein ContentEngineeringHealth SciencesBiotechnologyFood EngineeringFood TextureSatiating CapacityFood StructureFood TechnologyBiomolecular EngineeringOral Digestion

References

	Year	Citations

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