Sensory and rheological characterization of low-fat stirred yogurt

Journal of Texture Studies

Volumn 37, Issue 3, 2006, Pages 276-299

  Janhøj, Thomas ^a   Petersen, Charlotte Blangsted ^a   Frøst, Michael Bom ^a   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Creaminess; Low fat; Rheology; Sensory; Viscosity; Yogurt

Indexed keywords

EID: 33745295163     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00052.x     Document Type: Article

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