Textural properties of yogurts with green tea and Pu-erh tea additive

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1149-1158

  Najgebauer Lejko, Dorota ^a   Zmudziński, Daniel ^a   Ptaszek, Anna ^a   Socha, Robert ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Syneresis; Tea; Texture; Viscoelastic properties; Yogurt

Indexed keywords

PHYSICOCHEMICAL PROPERTY; SPECTROPHOTOMETRIC STUDY; SYNERESIS; TEA; TEXTURAL PROPERTIES; TITRATABLE ACIDITY; VISCOELASTIC PROPERTIES; YOGURT;

GELS; TEXTURES; VISCOELASTICITY;

DAIRY PRODUCTS;

EID: 84900597440     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12411     Document Type: Article

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