Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

International Dairy Journal

Volumn 19, Issue 3, 2009, Pages 142-148

  Renan, M ^a   Guyomarc'h, F ^a   Arnoult Delest, V ^b   Paquet D ^b   Brule G ^a   Famelart, M H ^a  

^a UMR1253   (France)

^b DANONE RESEARCH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDS; CHEMICAL REACTIONS; COLLOIDS; FLOW INTERACTIONS; GELATION; GELS; HYDRODYNAMICS; HYDROPHOBICITY; VISCOSITY;

ELECTROSTATIC INTERACTIONS; FRACTURE STRENGTHS; HYDROPHOBIC INTERACTIONS; PH CHANGES; PH VALUES; RHEOLOGICAL PROPERTIES; SIGNIFICANT FACTORS; STORAGE TEMPERATURES;

RHEOLOGY;

EID: 57649092490     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.09.007     Document Type: Article

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