Structure Breakdown of Stirred Yoghurt in a Circular Pipe as Affected by Casein and Fat Content-Reference-Cited by-同舟云学术

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Structure Breakdown of Stirred Yoghurt in a Circular Pipe as Affected by Casein and Fat Content

Published:2013 Issue:2 Volume:19 Page:277-286
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

ABU-JDAYIL Basim,NASSER M.S.,GHANNAM Mamdouh

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference32 articles.

1. Abu-Jdayil, B. and Mohameed, H. (2002). Experimental and Modelling Studies of the Flow Properties of Concentrated Yogurt as Affected by the Storage Time. Journal of Food Engineering, 52, 359-365.

2. Abu-Jdayil, B. (2003). Modelling the time-dependent rheological behaviour of semi-solid foodstuffs. Journal of Food Engineering, 57, 97-102.

3. Abu-Jdayil, B., Mohameed, H. and Eassa, A. (2004). Rheology of Wheat Starch-Milk-Sugar Systems: Effect of Starch Concentration, Sugar Type and Concentration, and Milk Fat Content, Journal of Food Engineering, 64, 207-212.

4. Abu-Jdayil, B., Shaker, R.R. and Jumah, R.Y. (2000). Rheological Behavior of Concentrated Yogurt (Labneh). International Journal of Food Properties, 3, 207-213.

5. Afonso, I.M. and Maia, J.M. (2000). Rheological monitoring of structure development and re-bodying of set-style yoghurt. Applied Rheology, 10, 73-79.

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