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.))

Mots clés AGROVOC

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

Informations bibliographiques

Publié dans

Scienza e Tecnica Lattiero-Casearia (Italy)

Volume 45 Numéro 4 ISSN 0390-6361

Pagination

pp. 357-374

D'autres materias

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

Langue

allemand

Note

Summaries (De, It)

2 tables; 15 graphs; 9 ref.

Type

Conference; Numerical Data; Summary

Conférence

[Meeting on new ideas on production and on quality evaluation of dairy products], Parma (Italy), 22 Apr 1993

Sur AGRIS depuis: 1995-08-15

Format: AGRIS AP

Fournisseur de données