The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk

International Dairy Journal

Volumn 21, Issue 10, 2011, Pages 790-797

  Tobin, John T ^a,b   Fitzsimons, Sinead M ^a   Kelly, Alan L ^b   Fenelon, Mark A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

KONJAC GLUCOMANNAN; SKIM MILKS; ULTRAHIGH TEMPERATURE;

HIGH TEMPERATURE EFFECTS; PARTICLE SIZE; PHASE SEPARATION; VISCOSITY;

PASTEURIZATION;

EID: 79960407857     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.04.008     Document Type: Article

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