The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 905-911

  Riener, Joerg ^a   Noci, Francesco ^a   Cronin, Denis A ^a   Morgan, Desmond J ^a   Lyng, James G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Microstructure; Syneresis; Thermosonication; Viscosity; Water holding capacity; Yoghurt

Indexed keywords

EID: 59649119443     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.037     Document Type: Article

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