Effect of gelatine on the texture of yoghurt and acid-heat-induced milk gels
1999
Fiszman, S.M. | Salvador, A.
The results indicated that increases in the concentration of gelatine or milk solids or both in yoghurt and variations in the pH of acid-heat-induced gels caused changes in the shape of the force/displacement curves, reflecting the changes effected in the nature of the sample. It is necessary to consider the complete graphic profile in order to evaluate which parameters are representative of a specific mechanical response.
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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture