M. Radi
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
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How to cite this article
M. Radi, M. Niakousari and S. Amiri, 2009. Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer. Journal of Applied Sciences, 9: 2194-2197.
DOI: 10.3923/jas.2009.2194.2197
URL: https://scialert.net/abstract/?doi=jas.2009.2194.2197
DOI: 10.3923/jas.2009.2194.2197
URL: https://scialert.net/abstract/?doi=jas.2009.2194.2197
bob dylan Reply
this abstraction doesnt contemplate true yogurt making