RHEOLOGICAL CHARACTERIZATION OF COFFEEFLAVORED YOGURT WITH DIFFERENT TYPES OF THICKENER.

Autor:	Mathias, Thiago Rocha dos Santos, de Carvalho Junior, Itamar Cabral, de Carvalho, Carlos Wanderlei Piler, Sérvulo, Eliana Flávia Camporese
Předmět:	YOGURT FUNCTIONAL foods CONSUMER preferences COFFEE HERSCHEL-Bulkley model THIXOTROPY
Zdroj:	Brazilian Journal of Food & Nutrition / Alimentos e Nutrição; Oct-Dec2011, Vol. 22 Issue 4, p521-529, 9p, 7 Charts, 3 Graphs
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu