Simultaneous Effects of Total Solids Content, Milk Base, Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt

Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour index, and apparent viscosity of plain stirred yogurts. Statistical treatments resulted in developments...

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Автори:	Attilio Converti, Maricê Nogueira de Oliveira, Ana Lúcia Barretto Penna
Формат:	Artigo
Мова:	Inglês
Опубліковано:	University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Серія:	Food Technology and Biotechnology
Предмети:	yogurt rheology apparent viscosity consistency flow behaviour
Онлайн доступ:	http://hrcak.srce.hr/file/162423
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