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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |