Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

Food Research International

Volumn 41, Issue 2, 2008, Pages 165-171

  Kucukcetin A ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Casein to whey protein ratio; Heat treatment; Physical characteristics; Stirred yoghurt

Indexed keywords

FOOD PROCESSING; HEAT TREATMENT; PHYSICAL PROPERTIES; PROTEINS;

STIRRED YOGHURT; VISUAL ROUGHNESS;

DAIRY PRODUCTS;

EID: 39149123127     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.11.003     Document Type: Article

References (24)

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