Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Author: Nguyen, P.
Kravchuk, O.
Bhandari, B.
Prakash, S.
Citation: Food Hydrocolloids, 2017; 72:90-104
Publisher: Elsevier
Issue Date: 2017
ISSN: 0268-005X
Statement of
Phuong T.M. Nguyen, Olena Kravchuk, Bhesh Bhandari, Sangeeta Prakash
Abstract: Abstract not available
Keywords: Tribology; lubrication; friction; yoghurt; hydrocolloids; sensory
Rights: © 2017 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodhyd.2017.05.035
Grant ID:
Published version:
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 8

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.