PHYSICO-CHEMICAL AND RHEOI.OGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR
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Date
2009
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Proteins, polymers of amino acids linked with peptide bonds, play an important role in our diet. The modem food processing industry is placing more emphasis on the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. The increasing awareness of nutrition, health and food quality consciousness among consumers and the keen competitions in market, compel the food industry to search for those ingredients, which can impart desired functionalities to food products, while preserving or enhancing the nutritional quality of food stuffs.