New types of yogurt with food fibers: analysis of texture properties in combination with sensor assessment
- Authors: Bannikova A.V1
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- Issue: No 6 (2014)
- Pages: 52-53
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327823
- ID: 327823
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Abstract
Rheological characteristics of new types of yogurt with hydrocolloids spectrum including food fibers were analyzed. Rheological profile of the investigated products has shown acceptability of the technological concepts in yogurts manufacturing.
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References
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