Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2245-2251

  Pavón, Yanina L ^a,b   Lazzaroni, Sandra M ^a,b   Sabbag, Nora G ^a   Rozycki, Sergio D ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Hydrocolloids; Rheology; Sensory; Thixotropy; Water retention

Indexed keywords

HYDROCOLLOIDS; PROBIOTICS; SENSORY; SENSORY PROPERTIES; SIMULTANEOUS EFFECTS; THIXOTROPY; WATER RETENTION;

RHEOLOGY;

EID: 84908274705     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12538     Document Type: Article

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