Flavour and texture in sourmilk affected by thickeners and fat content.

agent de texture analyse organoleptique aroma compuestos del sabor cultured milk estabilizadores ester esteres esters flaveur flavour flavour compounds gelatin gelatina gelatine goma xantan grasa de la leche leche fermentada milk fat organoleptic analysis pectinas pectine pectins stabilizers textura texture viscosidad viscosity xanthan gum