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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...

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Detalles Bibliográficos
Autores principales:	Gao, Fei, Li, Dongdong, Li, Hongliang, Chen, Han, Mao, Xueying, Wang, Pengjie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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