Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt

International Dairy Journal

Volumn 13, Issue 11, 2003, Pages 909-916

  Ünal, Belgin ^a   Metin, Selami ^a   Işikli, Nursel Develi ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Locust bean gum; Low fat yoghurt; Response surface methodology; Rheology

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0142198445     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00118-3     Document Type: Article

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