Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt

Food Technology and Biotechnology

Volumn 44, Issue 4, 2006, Pages 515-518

  Penna, Ana Lúcia Barretto ^a   Converti, Attilio ^b   De Oliveira, Maricê Nogueira ^c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Apparent viscosity; Consistency; Flow behaviour; Rheology; Yogurt

Indexed keywords

APPARENT VISCOSITY; CONSISTENCY; FLOW BEHAVIOURS; HEAT TREATMENT TEMPERATURE; RESPONSE SURFACE METHODOLOGY; SHEAR THINNING FLUIDS; TOTAL SOLIDS CONTENTS; YOGURT;

HEAT TREATMENT; MATHEMATICAL MODELS; RHEOLOGY; VISCOSITY;

DAIRY PRODUCTS;

EID: 33845391284     PISSN: 13309862     EISSN: 13309862     Source Type: Journal    
DOI: None     Document Type: Article

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