Please use this identifier to cite or link to this item: http://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.
RMID: 0030071535
DOI: 10.1016/j.foodhyd.2017.05.035
Grant ID: http://purl.org/au-research/grants/arc/IH120100005
Appears in Collections:Agriculture, Food and Wine publications

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