Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Kanning, Marja W.; van de Velde, Fred; Alting, Arno C.; Mulleners, Leo; Sein, Arjen; van den Akker-Bleumink, Brenda; Buwalda, Piet

doi:10.1016/j.idairyj.2012.07.011

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Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Author(s): Marja W. Kanning , Fred van de Velde , Arno C. Alting , Leo Mulleners , Arjen Sein , Brenda van den Akker-Bleumink , Piet Buwalda

Publication date Created: December 2012

Publication date (Print): December 2012

Journal: International Dairy Journal

Publisher: Elsevier BV

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Title: International Dairy Journal

Abbreviated Title: International Dairy Journal

Publisher: Elsevier BV

ISSN (Print): 09586946

Publication date Created: December 2012

Publication date (Print): December 2012

Volume: 27

Issue: 1-2

Pages: 86-91

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DOI: 10.1016/j.idairyj.2012.07.011

SO-VID: 14a7225a-4e54-4286-9b77-38007d0ec8a1

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Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

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