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Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi
Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with β-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in β-glucan concen...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583098/ https://ncbi.nlm.nih.gov/pubmed/28928508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2705-6 |
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