摘要 : Texture is a group of physical properties that derives from the structure of food and the way its constituent ingredients interact. Understanding the textural properties of a food product can be achieved by examination of its theo... 展开
作者 | Pereira RB Singh H Munro PA Luckman MS |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 13 |
语种/中图分类号 | 英语 / TS252 |
关键词 | Texture Milk gels Gdl Sensory Correlation Glucono-delta-lactone Rheological properties Skim-milk Heat-treatment Casein gels Permeability Microstructure Acidification Yogurt |
馆藏号 | N2008EPST0008550 |