Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Journal of Dairy Science

Volumn 96, Issue 1, 2013, Pages 16-25

  Castro, W F ^a   Cruz, A G ^a   Bisinotto, M S ^a   Guerreiro, L M R ^a   Faria, J A F ^a   Bolini, H M A ^a   Cunha, R L ^a   Deliza, R ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Mathematical model; Probiotic; Rheological property; Whey beverage

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BEVERAGE; DAIRY PRODUCT; FLOW KINETICS; FOOD HANDLING; FOOD QUALITY; HUMAN; LACTOBACILLUS ACIDOPHILUS; METHODOLOGY; STANDARD; STATISTICAL MODEL;

BEVERAGES; DAIRY PRODUCTS; FOOD QUALITY; FOOD TECHNOLOGY; HUMANS; LACTOBACILLUS ACIDOPHILUS; MODELS, STATISTICAL; PROBIOTICS; RHEOLOGY;

BACTERIA (MICROORGANISMS); FRAGARIA X ANANASSA; LACTOBACILLUS ACIDOPHILUS;

EID: 84871615302     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5590     Document Type: Article

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