Rheological Properties of Kefir as Affected by Heat Treatment and Whey Protein Addition

Journal of Texture Studies

Volumn 44, Issue 6, 2013, Pages 418-423

  Dimitreli, G ^a   Gregoriou, E A ^a   Kalantzidis, G ^a   Antoniou, K D ^a  

^a Laboratory of Dairy Technology and Quality Assurance   (Greece)

Author keywords

Apparent viscosity; Flow behavior index; Kefir; Whey proteins

Indexed keywords

APPARENT VISCOSITY; EFFECTS OF HEAT TREATMENT; FLOW BEHAVIOR INDEX; KEFIR; PSEUDOPLASTIC FLUID; RHEOLOGICAL PROPERTY; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

FERMENTATION; HEAT TREATMENT; RHEOLOGY; VISCOSITY;

PROTEINS;

EID: 84888403052     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12030     Document Type: Article

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