Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt
Hélène J. Giroux, Michel Britten, Marie‐Claude Gentès
Topics & Concepts
CanolaSyneresisFood scienceRheologyChemistryAromaFat substituteWhey protein isolateViscosityMilk fatWhey proteinMaterials scienceComposite materialLinseed oilMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods