influence of additives on the rheological and sensory properties of nonfat yogurt

In this work, response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers on the apparent viscosity and sensory attributes of nonfat yogurt. The addition of stabilizers has been shown to produce a significant effect on sensory attributes, wh...

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Veröffentlicht in:	International journal of dairy technology 2007-11, Vol.60 (4), p.270-276
Hauptverfasser:	TELES, CAMILA DUARTE, FLÔRES, SIMONE HICKMANN
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Response surface methodology Sensory analysis sensory evaluation Viscosity Yogurt
Online-Zugang:	Volltext
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