Flavor Release and Rheology Behavior of Strawberry Fatfree Stirred Yogurt during Storage-Reference-Cited by-同舟云学术

Flavor Release and Rheology Behavior of Strawberry Fatfree Stirred Yogurt during Storage

Published:2004-04-06 Issue:10 Volume:52 Page:3077-3082
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lubbers Samuel¹,Decourcelle Nicolas¹,Vallet Nadine¹,Guichard Elisabeth¹

Affiliation:

1. Unité Mixte de Recherche sur les Arômes ENESAD-INRA, 17 rue de Sully, F-21065 Dijon Cedex, France, and UMA Danone Vitapole, RD128, 92767 Palaiseau Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0352374

Reference46 articles.

1. Flavour and texture in sourmilk affected by thickeners and fat content

2. Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

3. CREAMY PERCEPTION I: IN MODEL DESSERT CREAMS

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