✦ LIBER ✦

SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT

✍ Scribed by THOMAS JANHØJ; CHARLOTTE BLANGSTED PETERSEN; MICHAEL BOM FRØST; RICHARD IPSEN

Book ID: 111346849
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 379 KB
Volume: 37
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.2006.00052.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological behaviour of low-fat and ful

Rheological behaviour of low-fat and full-fat stirred yoghurt

✍ L. De Lorenzi; S. Pricl; G. Torriano 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 694 KB

Rheological, texture and sensory propert

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

✍ H. Liu; X.M. Xu; Sh.D. Guo 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Predicting sensory properties from rheol

Predicting sensory properties from rheological measurements of low-fat spreads

✍ Birgitte B. Rønn; Grethe Hyldig; Lisbeth Wienberg; Karsten B. Qvist; Anne Marie 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 981 KB

RHEOLOGICAL CHARACTERIZATION OF STIRRED

RHEOLOGICAL CHARACTERIZATION OF STIRRED YOGHURT: VISCOMETRY

✍ A. SKRIVER; H. ROEMER; K.B. QVIST 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 499 KB

Rheological characterisation of almost i

Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry

✍ Suwonsichon, Thongchai; Peleg, Micha 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 197 KB

Samples of plain yogurt of two national brands, almost intact and after stirring for 1 min by hand and with a domestic blender, were placed in a wide shallow Te¯on R container. They were subsequently compressed with a wide Te¯on R plate to induce imperfect lubricated `squeezing ¯ow'. The recorded fo

Rheological, microstructural and sensory

Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition

✍ D. Guggisberg; J. Cuthbert-Steven; P. Piccinali; U. Bütikofer; P. Eberhard 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 880 KB