Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time-Reference-Cited by-同舟云学术

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Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time

Published:2002-05 Issue:4 Volume:52 Page:359-365
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Abu-Jdayil Basim,Mohameed Hazim

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Rheological behavior of concentrated yogurt (labneh);Abu-Jdayil;International Journal of Food Properties,2000

2. Comparison between traditional and new methods for production of Labneh;AL Shaikh;AL Mohendes AL Ziraie,1988

3. Traditional method for the production of Labneh;AL Shaikh;Food and Dairy Technology,1990

4. AOAC (1995). Official methods of analysis (16th ed.). Virginia, DC: Association of Official Analytical Chemists

5. Characterisation of the rheological properties of yogurt – a review;Benezech;Journal of Food Engineering,1994

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