Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/106909
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dc.contributor.authorNguyen, P.-
dc.contributor.authorKravchuk, O.-
dc.contributor.authorBhandari, B.-
dc.contributor.authorPrakash, S.-
dc.date.issued2017-
dc.identifier.citationFood Hydrocolloids, 2017; 72:90-104-
dc.identifier.issn0268-005X-
dc.identifier.issn1873-7137-
dc.identifier.urihttp://hdl.handle.net/2440/106909-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityPhuong T.M. Nguyen, Olena Kravchuk, Bhesh Bhandari, Sangeeta Prakash-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2017 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.foodhyd.2017.05.035-
dc.subjectTribology; lubrication; friction; yoghurt; hydrocolloids; sensory-
dc.titleEffect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodhyd.2017.05.035-
dc.relation.granthttp://purl.org/au-research/grants/arc/IH120100005-
pubs.publication-statusPublished-
dc.identifier.orcidKravchuk, O. [0000-0001-5291-3600]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 8

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