Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Cassava starch can be an effective texture corrector for dairy products; however, the presence of a starchy taste in such products is undesirable. A possible solution to this problem can be the use of partially hydrolyzed cassava starch; complex microbial amylase preparations, for instance, Amylosub...

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Bibliographic Details
Main Authors:	Maxim S. Tsyganov, Galina O. Ezhkova, Maya A. Kharitonova, Elena V. Nikitina
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2022/1087043
Tags:	Add Tag No Tags, Be the first to tag this record!

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