Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt

LWT

Volumn 41, Issue 7, 2008, Pages 1145-1152

  Singh, Gurmeet ^a   Muthukumarappan, Kasiviswanathan ^a  

^a South Dakota State University   (United States)

Author keywords

Apparent viscosity; Calcium fortification; Rheology; Water holding capacity; Yogurt

Indexed keywords

CALCIUM; CROSSLINKING; FRUITS; NUTRIENTS; RHEOLOGY;

CALCIUM FORTIFICATION; GEL STRUCTURE; RHEOLOGICAL CHARACTERISTICS; YOGURT;

DAIRY PRODUCTS;

EID: 43049100366     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.08.027     Document Type: Article

References (41)