@article{jfnr20197710,
author={{Nikitina, Elena and Riyanto, Rifqi Ahmad and Vafina, Adel and Yurtaeva, Tatiana and Ezhkova, Maxim Tsyganov, Galina},
title={Effect of Fermented Modified Potato Starches to Low-fat Yogurt},
journal={Journal of Food and Nutrition Research},
volume={7},
number={7},
pages={549--553},
year={2019},
url={http://pubs.sciepub.com/jfnr/7/7/10},
issn={2333-1240},
abstract={The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt¡¯s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from <i>Bacillus licheniformis</i> are quite similar to native starch.},
doi={10.12691/jfnr-7-7-10}
publisher={Science and Education Publishing}
}