Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions

Journal of Texture Studies

Volumn 40, Issue 6, 2009, Pages 657-675

  Lobato Calleros, C ^a   Recillas Mota, M T ^a   Espinosa Solares, T ^b   Alvarez Ramirez, J ^c   Vernon Carter, E J ^c  

^a Departamento de Preparatoria Agrícola   (Mexico)

^b UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Dynamic rheology; Fractal analysis; Lacunarity analysis; Low fat yoghurt; Microstructure; Multiple emulsions; Scanning electron micrographs

Indexed keywords

EID: 71549153185     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2009.00204.x     Document Type: Article

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