Effect of cross-linked acetylated starch content on the...

Food Hydrocolloids 2014 / 03 Vol. 35

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

Cui, Bo, Lu, Yan-min, Tan, Cong-ping, Wang, Guan-qun, Li, Gui-Hua
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.07.018
Date:
March, 2014
File:
PDF, 1.54 MB
english, 2014
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