Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration-Reference-Cited by-同舟云学术

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Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

Published:2006-05 Issue:5 Volume:41 Page:560-568
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Magenis Renata B.,Prudencio Elane S.,Amboni Renata D. M. C.,Cerqueira Junior Noel G.,Oliveira Ricardo V. B.,Soldi Valdir,Benedet Honorio D.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01100.x/fullpdf

Reference62 articles.

1. Modelling the time-dependent rheological behavior of semisolid foodstuffs

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

3. Rheological monitoring of structure evolution and development in stirred yoghurt

4. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

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