Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Published 2016 View Full Article

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Title
Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
Authors
Keywords
Stirred fermented milk products, Mechanical stresses, Post-processing, Structural properties, Rheology
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 54, Issue -, Pages 26-36
Publisher
Elsevier BV
Online
2016-05-22
DOI
10.1016/j.tifs.2016.05.012

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