Microstructure and texture of yogurt as influenced by fat replacers
- Author
- SANDOVAL-CASTILLA, O1 ; LOBATO-CALLEROS, C1 ; AGUIRRE-MANDUJANO, E1 ; VERNON-CARTER, E. J2
[1] Departamento de Preparatoria Agrícala, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, Texcoco 56230, Mexico
[2] Area de Ingenieria Química, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, México DF 09340, Mexico - Source
International dairy journal. 2004, Vol 14, Num 2, pp 151-159, 9 p ; ref : 38 ref
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fat replacers Microstructure Reduced-fat yogurts Textural characteristics
- Keyword (fr)
- Industrie laitière Matière grasse Microstructure Succédané corps gras Texture Yaourt Produit laitier
- Keyword (en)
- Dairy industry Fat Microstructure Fat substitute Texture Yogurt Dairy product
- Keyword (es)
- Industria láctea Materia grasa Microestructura Sucedáneo de grasa Textura Yogur Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15462164
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(03)00166-3 
https://dx.doi.org/10.1016/S0958-6946(03)00166-3
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