Adelaide Research & Scholarship
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https://hdl.handle.net/2440/106909
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| 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 1873-7137 |
| Statement of Responsibility: | 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: | http://purl.org/au-research/grants/arc/IH120100005 |
| Published version: | http://dx.doi.org/10.1016/j.foodhyd.2017.05.035 |
| Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 8 |
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