Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 82-91

  Serra, M ^a   Trujillo, A J ^a   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Rheology; Texture and acid gels; Ultra high pressure homogenization

Indexed keywords

HIGH PRESSURE EFFECTS;

CONTROL SAMPLES; COWS' MILK; MANUFACTURING IS; SKIM MILK POWDER; STIRRED YOGHURT; TEXTURE AND ACID GEL; TITRABLE ACIDITY; TREATED MILK; ULTRA-HIGH-PRESSURE HOMOGENIZATION; WATER-HOLDING CAPACITY;

GELS;

EID: 48049124343     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.11.015     Document Type: Article

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