Preparation and rheological properties of a dairy dessert based on whey protein/potato starch

Food Chemistry

Volumn 91, Issue 2, 2005, Pages 261-267

  El Garawany, G A ^a   Salam, M H Abd El ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Carrageenan; Gel strength; Loss modulus; Phase angle; Storage modulus

Indexed keywords

CARRAGEENAN; MILK FAT; POTATO STARCH; PROTEIN; SUCROSE;

ANALYSIS OF VARIANCE; ARTICLE; CACAO; COOLING; DAIRY PRODUCT; FLOW KINETICS; FOOD PROCESSING; FOOD STORAGE; GEL; HEAT TREATMENT; HEATING; MILK; POTATO; POWDER; ROOM TEMPERATURE; STATISTICAL SIGNIFICANCE; TEMPERATURE MEASUREMENT; TIME SERIES ANALYSIS; WHEY;

SOLANUM TUBEROSUM; THEOBROMA CACAO;

EID: 10044221685     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.073     Document Type: Article

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