Work

Relation between sensory texture analysis and rheological properties of stirred yogurt

Year: 1999

Type: article

Source: Journal of Dairy Research

DOI: 10.1017/s0022029999003763

Authors: ANNE SKRIVER, JENS HOLSTBORG, KARSTEN B. QVIST

Institution: Chr. Hansen (Denmark)

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2070525396

FWCI: 1.485

Cites:

Cited by: 72

Related to: 10