The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute

International Journal of Food Properties

Volumn 8, Issue 2, 2005, Pages 395-404

  Domagala, Jacek ^a   Sady, Marek ^a   Grega, Tadeusz ^a   Bonczar, Genowefa ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Maltodextrin; Rheology; Storage; Texture; Yoghurt

Indexed keywords

GLUCOSE; NEWTONIAN FLOW; REFRIGERATORS; RHEOLOGY; STORAGE (MATERIALS); TEXTURES; VISCOSITY OF LIQUIDS; YIELD STRESS;

MALTODEXTRIN; MILK FATS; SENSORY QUALITY; YOGHURTS;

FOOD PRODUCTS;

EID: 24644482349     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200059497     Document Type: Article

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