Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt
Nowadays, considering the increasing tendency for consuming low fat or non-fat products, it is preferred to use non-fat milk for yoghurt production. Cress seed has various pharmaceutical applications and for as much as it is known that this plant’s seeds have high mucilage compounds, in this study d...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-10-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68026_116960ecece964c0430fd2f92c04c8a1.pdf |