Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt

Author:

Ünal Belgin,Metin Selami,Işıklı Nursel Develi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference25 articles.

1. AOAC, 1990. Official methods for analysis of official analytical chemists, 15th ed., Arlington, VA.

2. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures;Bourriot;Food Hydrocolloids,1999

3. Effect of denaturation of β-lactoglobulin on texture properties of set-style non-fat yoghurt. 2. Firmness and flow properties;Dannenberg;Milchwissenschaft,1988

4. Characteristics of stirred low-fat yoghurt as affected by high pressure;de Ancos;International Dairy Journal,2000

5. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle;Diniz;International Journal of Food Science and Technology,1996

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