Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt
Yoghurt is a popular probiotic food rich in micronutrients but suffers from a thickness loss referred to as syneresis, which is caused by liquid expulsion from the gel during storage. To reduce this adverse sensory effect, the starches of three new cassava varieties, Abrabopa, AGRA and Bankye hemaa,...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-09-01
|
| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227620302593 |