The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation-Reference-Cited by-同舟云学术

The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

Published:2009-06 Issue:3 Volume:114 Page:905-911
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Riener Joerg,Noci Francesco,Cronin Denis A.,Morgan Desmond J.,Lyng James G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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3. Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat;Ertugay;Turkish Journal of Veterinary and Animal Sciences,2004

4. Development of microstructure in set-style yoghurt-A review;Kalab;Food Microstructure,1983

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