Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Food Research International

Volumn 44, Issue 8, 2011, Pages 2482-2488

  Zare, F ^a   Boye, J I ^b   Orsat, V ^a   Champagne, C ^b   Simpson, B K ^a  

^a MCGILL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Lentil; Physical properties; Rheology; Sensory; Yogurt

Indexed keywords

ACID PRODUCTION; CONTROL SAMPLES; DYNAMIC OSCILLATIONS; LENTIL; LOSS MODULI; MICROBIAL GROWTH; MICROBIAL POPULATIONS; REFRIGERATED STORAGES; RHEOLOGICAL PROPERTY; SENSORY; SENSORY PROPERTIES; SKIM MILK POWDER; SKIM MILKS; SOLID CONTENTS; SWEEP TESTS; TEMPERATURE RANGE; THERMOPHILUS; YOGURT;

COLOR; FERMENTATION; PHYSICAL PROPERTIES; RHEOLOGY;

FERMENTED MILK;

LENS CULINARIS;

EID: 80051560827     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.002     Document Type: Article

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