TY  - JOUR 
AU  - Roman Rivas, Laura
AU  - Matia Merino, Lara
AU  - Prieto Reguilón, Montserrat
AU  - Gómez Pallarés, Manuel
PY  - 2019
SN  - 1935-5130
UR  - http://uvadoc.uva.es/handle/10324/36616
AB  - Starches have been used to improve the textural properties, substitute fats or increase satiety in yoghurts and acidified milk gels, however studies involving addition of flours are scarce. The objective of this study was to analyze the effect of skim...
LA  - spa
PB  - Springer
TI  - Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels
DO  - 10.1007/s11947-019-02252-8
ER  -