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Article: Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

TitleUtilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt
Authors
DAI, SCorke, HShah, N
Keywordskonjac glucomannan
physiochemical property
structure
texture
yogurt
Issue Date2016
PublisherAmerican Dairy Science Association. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal of Dairy Science, 2016, v. 99 n. 9, p. 7063-7064 How to Cite?
DOI: http://dx.doi.org/10.3168/jds.2016-11131
Persistent Identifierhttp://hdl.handle.net/10722/237097
ISSN
0022-0302
2021 Impact Factor: 4.225
2020 SCImago Journal Rankings: 1.483
ISI Accession Number ID
WOS:000381326400022

 

DC FieldValueLanguage
dc.contributor.authorDAI, S-
dc.contributor.authorCorke, H-
dc.contributor.authorShah, N-
dc.date.accessioned2016-12-20T06:16:21Z-
dc.date.available2016-12-20T06:16:21Z-
dc.date.issued2016-
dc.identifier.citationJournal of Dairy Science, 2016, v. 99 n. 9, p. 7063-7064-
dc.identifier.issn0022-0302-
dc.identifier.urihttp://hdl.handle.net/10722/237097-
dc.languageeng-
dc.publisherAmerican Dairy Science Association. The Journal's web site is located at http://www.journalofdairyscience.org/-
dc.relation.ispartofJournal of Dairy Science-
dc.subjectkonjac glucomannan-
dc.subjectphysiochemical property-
dc.subjectstructure-
dc.subjecttexture-
dc.subjectyogurt-
dc.titleUtilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt-
dc.typeArticle-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityCorke, H=rp00688-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.doi10.3168/jds.2016-11131-
dc.identifier.scopuseid_2-s2.0-84978535994-
dc.identifier.hkuros270758-
dc.identifier.volume99-
dc.identifier.issue9-
dc.identifier.spage7063-
dc.identifier.epage7064-
dc.identifier.isiWOS:000381326400022-
dc.publisher.placeUnited States-
dc.identifier.issnl0022-0302-

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