SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2006.00052.x/fullpdf
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1. ANOVA Interactions Interpreted by Partial Least Squares Regression
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3. Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
4. Squeezing Flow Viscometry for Nonelastic Semiliquid Foods — Theory and Applications
5. Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method
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