Relation between sensory texture analysis and rheological properties of stirred yogurt

Journal of Dairy Research

Volumn 66, Issue 4, 1999, Pages 609-618

  Skriver, Anne ^a,b   Holstborg, Jens ^a,c   Qvist, Karsten B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

^c DANISCO A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIUM CULTURE; FERMENTATION; FLOW KINETICS; HEAT TREATMENT; MILK; MODEL; ORGANOLEPTIC PROPERTY; VISCOSITY; YOGHURT;

EID: 0032750260     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029999003763     Document Type: Article

References (30)

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