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 3, 2005, Pages 439-448

  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

FOOD STORAGE; NEWTONIAN FLOW; OILS AND FATS; RHEOLOGY; VISCOSITY; YIELD STRESS;

CASSON'S VISCOSITY; YOGHURTS;

DAIRY PRODUCTS;

DAIRY PRODUCTS; FOOD STORAGE; MALTODEXTRINS; NEWTONIAN FLUIDS; RHEOLOGICAL PROPERTIES; TEXTURE; VISCOSITY; YIELD POINT;

EID: 30344474304     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500267489     Document Type: Article

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