Investigation of the effects of mechanical post-processing with a colloid mill on the texture properties of stirred yogurt

International Journal of Dairy Technology

Volumn 61, Issue 4, 2008, Pages 379-384

  Weidendorfer, Konrad ^a   Bienias, Andrea ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Gelation curve; Post processing; Rheology; Stirred yogurt

Indexed keywords

EID: 54049141650     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00425.x     Document Type: Article

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