Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content-Reference-Cited by-同舟云学术

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Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

Published:2021-07-30 Issue:9 Volume:56 Page:4455-4464
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sulejmani Erhan I.¹^ORCID,Boran Osman S.²^ORCID,Coşkun Aysegul³^ORCID,Hayaloglu Ali A.²^ORCID

Affiliation:

1. Department of Food Technology Faculty of Food Technology and Nutrition University of Tetova Tetovo 1200 North Macedonia

2. Department of Food Engineering Inonu University 44280 Malatya Turkey

3. Department of Chemical Engineering Inonu University 44280 Malatya Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15239

Reference37 articles.

1. Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches

2. Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

3. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

4. Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

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