Rheological and sensorial properties of foaming dairy products

Rohenkohl, H.

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

Published in

Scienza e Tecnica Lattiero-Casearia (Italy)

Volume 45 Issue 4 ISSN 0390-6361

Pagination

pp. 357-374

Other Subjects

Proprieta' reologiche; Propiedades organolepticas; Analisis organoleptico; Lipidos; Cibi dietetici; Creme glacee; Propriete organoleptique; Aliment de regime; Propriete rheologique; Tecnologia de los alimentos; Alimentos dieteticos; Proprieta' organolettiche; Propiedades reologicas; Analisi 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

In AGRIS since: 1995-08-15

Format: AGRIS AP

Data Provider