Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
Background: The rheological behavior of yogurt plays a crucial role in determining the quality of the product. This study aimed to develop a rheological quality control test replicating pseudo-chewing using experimental rheological protocols. Methods: The strawberry stirred yogurt sample was produ...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Shahid Sadoughi University of Medical Sciences
2024-12-01
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| Serier: | Journal of Food Quality and Hazards Control |
| Fag: | |
| Online adgang: | http://jfqhc.ssu.ac.ir/article-1-1246-en.pdf |
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