Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 605-615

  Domagała, Jacek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Microstructure; Syneresis; Texture; Yoghurt

Indexed keywords

CENTRIFUGAL METHODS; EXTRUSION FORCE; INSTRUMENTAL TEXTURE; LOWER HARDNESS; MILK YOGHURT; PROCESSING CONDITION; SCANNING ELECTRON MICROSCOPES; SYNERESIS; YOGHURT;

CENTRIFUGATION; COLD STORAGE; EXTRUSION; HARDNESS; SCANNING ELECTRON MICROSCOPY; WOOL;

TEXTURES;

CAPRA HIRCUS; OVIS ARIES;

EID: 70449581140     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910801992934     Document Type: Article

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