Texture and rheologycal properties of milk and milk products
1999
Golc-Teger, S. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootecnical Dept.)
In food technology, judgements of the products by sensory assessment are as important as instrument measurement in quality evaluation. Structure determines both the texture (perception the senses) and measurement of the rheological properties of a food, the study of texture is often regarded as subjective rheology. In the article, the relationship between sensory evaluation of texture and rheology measurement for quality evaluation of milk and milk products is described.
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Este registro bibliográfico ha sido proporcionado por Slovenian National AGRIS Centre, Biotechnical Faculty, University of Ljubljana
