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Rheological and sensorial properties of foaming dairy products

1994

Rohenkohl, H. (Deutsches Institut fuer Lebensmitteltechnik, Quakembruck (Germany, F.R.))

AGROVOC Keywords
air aire analyse organoleptique aria cheese dessert desserts dietetic foods espectrometria food technology formaggio fromage gelato helado icecream lipide lipidi lipids organoleptic analysis organoleptic properties postres queso rheological properties spectrometrie spectrometry spettrometria technologie alimentaire tecnologia alimentare yaourt yoghurt yogur yogurt
Bibliographic information
Volume 45 Issue 4 ISSN 0390-6361
Pagination
pp. 357-374
Other Subjects
Lipidos; Aliment de regime; Analisi organolettiche; Propiedades organolepticas; Alimentos dieteticos; Proprieta' reologiche; Analisis organoleptico; Propriete organoleptique; Propiedades reologicas; Propriete rheologique; Tecnologia de los alimentos; Cibi dietetici; Creme glacee; Proprieta' organolettiche
Language
German
Note
Summaries (De, It)
2 tables; 15 graphs; 9 ref.
Type
Conference; Numerical Data; Summary
Conference
[Meeting on new ideas on production and on quality evaluation of dairy products], Parma (Italy), 22 Apr 1993
1995-08-15
AGRIS AP
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