Physicochemical, rheological and stability characterization of a caramel flavored yogurt

LWT

Volumn 51, Issue 1, 2013, Pages 233-241

  Ramírez Sucre, Manuel Octavio ^a,b   Vélez Ruiz, Jorge Fernando ^b  

^a Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Flavored dairy beverage; Mexican caramel jam; Physicochemical properties; Rheological properties; Stirred yogurt

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FOOD STORAGE; NON NEWTONIAN FLOW; RHEOLOGY; YIELD STRESS;

CONSISTENCY COEFFICIENT; FLOW BEHAVIOR INDEX; INVERSE RELATIONSHIP; MEXICAN CARAMEL JAM; NON-NEWTONIAN BEHAVIORS; RHEOLOGICAL PROPERTY; STABILITY CHARACTERIZATIONS; STIRRED YOGURT;

PHYSICOCHEMICAL PROPERTIES;

EID: 84871080074     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.014     Document Type: Article

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