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Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural par...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453288/ https://www.ncbi.nlm.nih.gov/pubmed/37628041 http://dx.doi.org/10.3390/foods12163042 |