Viscosity characterization of a commercial yogurt at 5C using a cup in bob and a vane geometry over a wide shear rate range (10-5 s-1 - 103 s-1)

Journal of Food Process Engineering

Volumn 22, Issue 1, 1999, Pages 1-10

  Geraghty, Richard ^b   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; PROTEINS; RHEOLOGY; VISCOSITY;

SHEAR RATE; VANE GEOMETRY; YOGURT;

DAIRY PRODUCTS;

EID: 0032627667     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00467.x     Document Type: Article

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