Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review

Nowadays, dairy products, especially fermented products such as yogurt, fromage frais, sour cream and custard, are among the most studied foods through tribological analysis due to their semi-solid appearance and close relationship with attributes like smoothness, creaminess and astringency. In trib...

Descripción completa

Detalles Bibliográficos
Autores principales: Corvera-Paredes, Beatriz, Sánchez-Reséndiz, Aidee I., Medina, Dora I., Espiricueta-Candelaria, Rosa S., Serna-Saldívar, Sergio, Chuck-Hernández, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161289/
https://www.ncbi.nlm.nih.gov/pubmed/35662955
http://dx.doi.org/10.3389/fnut.2022.874763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161289/
https://www.ncbi.nlm.nih.gov/pubmed/35662955
http://dx.doi.org/10.3389/fnut.2022.874763

Ejemplares similares