Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 914-922

  Tarrega, A ^a   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dairy desserts; Fat content; Sensory properties; Viscoelastic properties; carrageenan

Indexed keywords

DAIRIES; OILS AND FATS; VISCOELASTICITY;

BEHAVIOUR PROPERTIES; CARRAGEENANS; DAIRY DESSERTS; FAT CONTENTS; G-VALUES; MILK FATS; RHEOLOGICAL BEHAVIOUR; SENSORY PROPERTIES; VISCOELASTIC PROPERTIES; Λ-CARRAGEENAN;

VISCOSITY;

EID: 33646916596     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.09.006     Document Type: Article

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