Rheological properties and sensory characteristics of set-type soy yogurt

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 24, 2007, Pages 9868-9876

  Donkor, Osaana N ^a   Henriksson, A ^b   Vasiljevic, T ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DSM FOOD SPECIALTIES   (Australia)

Author keywords

Hexanal; Pentanal; Rheological properties; Sensory properties; Set type soy yogurt

Indexed keywords

GLUCOSE; INULIN; PROBIOTIC AGENT; RAFFINOSE; YOGHURT;

ARTICLE; FLOW KINETICS; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; PHYSIOLOGY; SOYBEAN MILK; TASTE; TEMPERATURE; TIME;

FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUCOSE; INULIN; LACTOBACILLUS; PROBIOTICS; RAFFINOSE; RHEOLOGY; SOY MILK; TASTE; TEMPERATURE; TIME FACTORS; YOGURT;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 37349080176     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071050r     Document Type: Article

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