Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

LWT

Volumn 62, Issue 1, 2015, Pages 408-416

  Arancibia, C ^a   Castro, C ^a   Jublot, L ^b   Costell, E ^a   Bayarri, S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Dairy desserts; Fat content; Physical properties; Sensory attributes; Thickeners

Indexed keywords

ELASTICITY; ODORS; PHYSICAL PROPERTIES; TEXTURES;

CARBOXY-METHYL CELLULOSE; DAIRY DESSERTS; FAT CONTENTS; INSTRUMENTAL DATA; LIPOPHILIC COMPOUNDS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; THICKENERS;

COLOR;

CITRUS LIMON;

EID: 84924146029     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.024     Document Type: Article

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