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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11567/216133
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