Research Article
Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer
Department of Food Science and Technology, Islamic Azad University of Yasooj, Yasooj, Iran
M. Niakousari
Department of Food Science, Agricultural College, Shiraz University, Shiraz, Iran
S. Amiri
Department of Food Science and Technology, Islamic Azad University of Yasooj, Yasooj, Iran
bob dylan Reply
this abstraction doesnt contemplate true yogurt making