Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels

European Food Research and Technology

Volumn 208, Issue 2, 1999, Pages 100-105

  Fiszman, Susana M ^a   Salvador, Ana ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b SKW Biosystems SA   (Spain)

Author keywords

Acidic milk gels; Firmness; Gelatine; Texture; Yoghurt

Indexed keywords

EID: 53149117868     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050383     Document Type: Article

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