Moradian, M

[ 1 ] - Effect of Feijoa Leaf Polysaccharides on the Physicochemical and Sensory Properties of Low Fat Yogurt during Storage

Background and Objectives: In this study, due to the ability of polysaccharides to modify rheological, physical and chemical properties of food products, the effect of feijoa leaf polysaccharides (FLPs) on the physical, chemical and sensory properties of low-fat yogurt during 20 days of storage was investigated. Materials and Methods: Different concentrations of FLPs (1.5, 2.5 and 3.5% w/w) wer...