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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书目信息
页码
pp. 100-105
其它主题
Penetrometros; Fermete; Colloide; Evaluacion; Enquete
语言
英语
注释
Summary (En)
翻译的标题
[Der Einfluss von Gelatine auf die Textur von Joghurt und auf die saure-hitze-induzierten Milchgels]
类型
Summary
2000-08-15
AGRIS AP
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