Effects of heating temperature and fat content on the structure development of set yogurt

Journal of Food Engineering

Volumn 85, Issue 4, 2008, Pages 590-597

  Xu, Z M ^a   Emmanouelidou, D G ^a   Raphaelides, S N ^a   Antoniou, K D ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Dynamic U tube rheometry; Set yogurt rheology; Yogurt gelation

Indexed keywords

FERMENTATION; GELATION; RHEOLOGY; THERMAL EFFECTS;

BOVINE PASTEURIZED MILK; DYNAMIC U TUBE RHEOMETRY; SET YOGURT RHEOLOGY; YOGURT GELATION;

FOOD PRODUCTS;

BOVINAE;

EID: 35948936389     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.021     Document Type: Article

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