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Developing an innovative textural structure for semi-volume breads based on interaction of spray-dried yogurt powder

Saeedeh Sharafi1, Shima Yousefi2, Alireza Faraji1

  • 1Department of Food Science and Technology, Faculty of Advanced Sciences & Technology, Islamic Azad University, Pharmaceutical Sciences Branch, Tehran, Iran.

International Journal of Biological Macromolecules
|July 8, 2017
PubMed

Keywords:
Functional polysaccharideJujube (Ziziphus jujuba Mill.) mucilageMicrostructureProtein-polysaccharide interactionRSM

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