Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

LWT

Volumn 43, Issue 4, 2010, Pages 708-714

  Sendra, E ^a   Kuri, V ^b   Fernandez Lopez J ^a   Sayas Barbera E ^a   Navarro, C ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b School of Biomedical and Biological Sciences   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS FRUITS; DAIRIES; DAIRY PRODUCTS; FIBERS; PARTICLE SIZE; PASTEURIZATION; VISCOELASTICITY; WATER ABSORPTION;

COMPLEX VISCOSITY; DISRUPTIVE EFFECTS; FIBER ADDITION; GEL MATRIX; LARGE PARTICLES; PARTICLES SIZES; PASTEURISATION; RHEOLOGICAL PARAMETER; VISCOELASTIC PROPERTIES; WEAKENING EFFECT;

VISCOSITY;

EID: 74649084269     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.12.005     Document Type: Article

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