Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

International Dairy Journal

Volumn 18, Issue 3, 2008, Pages 312-322

  Lazaridou, A ^a   Vaikousi, H ^a   Biliaderis, C G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Acid set skim milk gels; Barley (1 3)(1 4) d glucan; Molecular structure; Rheology; Syneresis; Texture profile analysis

Indexed keywords

ACIDITY; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PH; POLYSACCHARIDES; PROTEINS; VISCOSITY;

SKIM MILK GELS; SYNERESIS; TEXTURE PROFILE ANALYSIS;

DAIRY PRODUCTS;

HORDEUM;

EID: 36448990394     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.08.005     Document Type: Article

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