Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 655-661

  Tarrega A ^a   Costell, E ^a  

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

Author keywords

Colour; Dairy desserts; Rheological measurements; Sensory evaluation; Thickness

Indexed keywords

COLOR; CORRELATION METHODS; MATHEMATICAL MODELS; SAMPLING; THICKNESS MEASUREMENT; VISCOSITY; YIELD STRESS;

DAIRY DESSERTS; RHEOLOGICAL MEASUREMENTS; SENSORY EVALUATION; THICKNESS;

DAIRY PRODUCTS;

EID: 33746353074     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.003     Document Type: Article

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