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European Food Research and Technology

Volumn 218, Issue 6, 2004, Pages 598-601

Adaption of a vane tool for the viscosity determination of flavoured yoghurt

(2) Krulis, Mario a Rohm, Harald a

a DRESDEN UNIVERSITY OF TECHNOLOGY (Germany)

Author keywords

Flavoured yoghurt; Rheology; Vane method; Viscosity; Yoghurt

Indexed keywords

CALIBRATION; CONCENTRATION (PROCESS); FLAVORS; FRUITS; NEWTONIAN FLOW; RHEOMETERS; TURBOMACHINE BLADES; VISCOSITY;

FLAVORED YOGHURT; FOOD SYSTEMS; VANE METHOD; YOGHURT;

FOOD PRODUCTS;

CALIBRATION; CONCENTRATION; FLAVOR; FOOD; FRUITS; RHEOLOGY; VISCOSITY;

EID: 21044454195 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0916-3 Document Type: Article

Times cited : (14)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.