Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 311-320

  Depypere, Frédéric ^a,b   Verbeken, Dirk ^a   Thas, Olivier ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FUND FOR SCIENTIFIC RESEARCH   (Belgium)

Author keywords

Dynamic rheology; Milk dessert; Mixture design; Starch; Uniaxial compression; Carrageenan

Indexed keywords

AMYLOSE; CARRAGEENAN; MILK PROTEIN; STARCH; WATER;

ANALYTIC METHOD; ARTICLE; COMPRESSION; FLOW KINETICS; FOOD ANALYSIS; GEL; MAIZE; MATHEMATICAL ANALYSIS; MILK; MOLECULAR INTERACTION;

ZEA MAYS;

EID: 0037949217     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00092-9     Document Type: Article

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