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...

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Bibliographic Details
Main Authors: Armita Behnia, Hojjat Karazhiyan, Razieh Niazmand, Abdol Reza Mohammadi Nafchi
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

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