Rheological characterisation of thickened milk components (protein, lactose and minerals)

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 263-267

  Hadde, E K ^a   Nicholson, T M ^a   Cichero, J A Y ^a   Deblauwe, C ^a,b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b Food and Health Engineering LaSalle Beauvais   (France)

Author keywords

Dysphagia; Milk components; Rheology; Thickened milk

Indexed keywords

BIOLOGICAL ORGANS; MINERALS; RHEOLOGY; SUGARS; VISCOSITY;

DYSPHAGIA; MEDICAL MANAGEMENT; MILK COMPONENTS; MINERAL CONTENT; RHEOLOGICAL BEHAVIOUR; SOLIDS CONTENT; THICKENED MILK; THICKENING AGENTS;

PROTEINS;

EID: 84931275552     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.016     Document Type: Article

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