Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Journal of Dairy Science

Volumn 100, Issue 2, 2017, Pages 901-907

  Dönmez, Özge ^a   Mogol, Burçe Ataç ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

green coffee; green tea; protein polyphenol interaction; set yogurt; syneresis rate

Indexed keywords

COFFEE; POWDER; TEA; YOGHURT;

ANIMAL; COFFEE; FLOW KINETICS; FOOD HANDLING; MILK; POWDER; TEA;

ANIMALS; COFFEE; FOOD HANDLING; MILK; POWDERS; RHEOLOGY; TEA; YOGURT;

EID: 85008153113     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11262     Document Type: Article

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