Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared...

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Bibliographic Details
Main Authors: Ali Saleh, A. A. Mohamed, M. S. Alamri, S. Hussain, A. A. Qasem, M. A. Ibraheem, Syed Ali Shahzad
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2020/5091970
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