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Volumn 21, Issue 1, 2006, Pages 25-29
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Preliminary tests on a flavoured model system: Elaboration process and rheological characterization of a custard dessert
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Author keywords
Oscillation measurements; Penetrometry; Physicochemical interactions; Semi solids; Starch; Structure; Texture
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Indexed keywords
AROMATIC COMPOUNDS;
GELS;
MACROMOLECULES;
PHYSICAL CHEMISTRY;
RHEOLOGY;
STARCH;
STATISTICAL METHODS;
CUSTARD DESSERT;
OSCILLATION MEASUREMENTS;
PENETROMETRY;
PHYSICOCHEMICAL INTERACTIONS;
SEMI-SOLIDS;
FLAVORS;
CARRAGEENAN;
STARCH;
AROMA;
ARTICLE;
COMPARATIVE STUDY;
FLAVOR;
FLOW KINETICS;
FLOW MEASUREMENT;
FOOD;
FOOD ANALYSIS;
FOOD PROCESSING;
FOOD TEXTURE;
GEL;
GOOD LABORATORY PRACTICE;
MODEL;
NUTRITIONAL SCIENCE;
REPRODUCIBILITY;
SHEAR FLOW;
STANDARD;
TAPIOCA;
FRAGARIA X ANANASSA;
MANIHOT ESCULENTA;
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EID: 32044445033
PISSN: 08825734
EISSN: 10991026
Source Type: Journal
DOI: 10.1002/ffj.1697 Document Type: Article |
Times cited : (6)
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References (15)
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