Title : ( Investigation of the effect of whey protein concentration on the properties of soft frozen yogurt )
Authors: masoud najaf najafi , Arash Koocheki , رضایی ,
Full TextAbstract
Yogurt has been attributed nutraceutical, therapeutic and probiotic effect such as digestion enhancement, immune system boosting, anti carcinogenic activity and reduction in serum cholestrol. Among the different factors, the role of stabilizer and fat replacer is of an importance in making frozen yogurt. Thus, in this study whey protein concentarte (WPC) which have emulsifying and stabilizing properties was used in soft frozen yogurt production.
Keywords
, Frozen yogurt, WPC
@inproceedings{paperid:1008710,
author = {Najaf Najafi, Masoud and Koocheki, Arash and رضایی},
title = {Investigation of the effect of whey protein concentration on the properties of soft frozen yogurt},
booktitle = {The 9th International Hydrocolloids Conference},
year = {2008},
keywords = {Frozen yogurt; WPC},
}
%0 Conference Proceedings
%T Investigation of the effect of whey protein concentration on the properties of soft frozen yogurt
%A Najaf Najafi, Masoud
%A Koocheki, Arash
%A رضایی
%J The 9th International Hydrocolloids Conference
%D 2008
