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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Bhaskar, Dadi, Khatkar, Sunil Kumar, Chawla, Rekha, Panwar, Harsh, Kapoor, Swati
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2017
Konular:
Original Article
Online Erişim: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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