Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy bever...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-03-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005004111&lng=en&tlng=en |