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Effect of homogenization at high pressure on physical properties of stirred yoghurt | Yüksek basınçta homojenizasyon işleminin karıştırılmış yoğurdun yapısal özelliklerine etkisi

2007

Akıncıoğlu, N., İstanbul Technical Univ., Faculty of Engineering, İstanbul (Turkey). Div. of Food Engineering

AGROVOC Keywords
alimentos bajos en grasa analyse organoleptique calidad chemical composition chemicophysical properties composition chimique heat treatment high pressure technology lipid content low fat foods mezclado mixing organoleptic analysis pasteurisation pasteurization procesamiento processing production quality technologie haute pression teneur en lipides traitement traitement thermique turkey turquie viscosidad viscosity yaourt yoghurt yogur
Bibliographic information
Publisher
İstanbul Technical Univ., Graduate School of Natural and Applied Sciences
Pagination
59 p.
Other Subjects
Turqua­a; Propria©ta© physicochimique; Produccia³n; Composicia³n quimica; Propiedades fisicoqua­micas; Tratamiento ta©rmico; Qualita©; Viscosita©; Tecnologa­a alta presia³n; Anailisis organola©ptico; Ma©lange; Aliment alla©ga© en graisse; Contenido de la­pidos; Pasteurizacia³n
Language
Turkish
Note
Summaries (En, Tr)
8 tables
3 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
İstanbul Technical Univ., Graduate School of Natural and Applied Sciences, İstanbul (Turkey)
2012-11-15
AGRIS AP
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