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 of mathematical models.
Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt
CONVERTI, ATTILIO;
2006-01-01
Abstract
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 of mathematical models.File in questo prodotto:
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