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Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute
Authors:
Jacek Domaga
a a;
Marek Sady a;
Tadeusz Grega a;
Genowefa Bonczar a
a a;
Marek Sady a;
Tadeusz Grega a;
Genowefa Bonczar a
| Affiliation: | a Department of Animal Products Technology, University of Agriculture, Cracow, Poland |
DOI:
10.1080/10942910600588776
Publication Frequency:
6 issues per year
Subject:
Food Analysis;
Formats available:
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(English)
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(English)
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