Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties

Food Research International

Volumn 43, Issue 10, 2010, Pages 2409-2416

  Arcia, P L ^a,b   Costell, E ^a   Tarrega A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Metrology Section   (Uruguay)

Author keywords

Adequacy of thickness; Inulin; JAR; Rheology

Indexed keywords

ADEQUACY OF THICKNESS; DAIRY DESSERTS; INULIN; JAR; PREBIOTICS; PRODUCT STRUCTURE; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SAMPLE THICKNESS; SENSORY PROPERTIES; SKIMMED MILK; STARCH-BASED; SUCROSE CONCENTRATION; VISCO-ELASTIC PARAMETERS;

DAIRIES; ELASTICITY; PRODUCT DEVELOPMENT; STARCH; SUGAR (SUCROSE); VISCOSITY;

RHEOLOGY;

EID: 78149415397     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.09.013     Document Type: Article

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