Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt-Reference-Cited by-同舟云学术

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Published:2017-11 Issue: Volume:72 Page:90-104
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Nguyen Phuong T.M.,Kravchuk Olena,Bhandari Bhesh,Prakash Sangeeta

Funder

Australian Research Council’s Industrial Transformation Research Program (ITRP)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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3. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;International Journal of Dairy Technology,2007

4. A new tribology device for assessing mouthfeel attributes of foods;Baier,2009

5. Effect of different processes to increase the milk solids non-fat content on the rheological properties of yogurt;Becker;Milchwissenschaft,1989

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