Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt
Valérie Guénard‐Lampron, Sébastien Villeneuve, Daniel St‐Gelais, Sylvie L. Turgeon
Topics & Concepts
SyneresisSmoothingRheologyViscosityChemistryFlow (mathematics)Materials scienceFood scienceComposite materialMathematicsGeometryStatisticsPolysaccharides Composition and ApplicationsProteins in Food SystemsMicroencapsulation and Drying Processes