Journal of Guangdong University of Technology ›› 2001, Vol. 18 ›› Issue (2): 76-80.
• Comprehensive Studies • Previous Articles Next Articles
Research on Texture Properties and Mechanism of Soy-milk Yogurt
- ( Faculy of Chemical Engineering and Light Industry, GDUT, Guangzhou 510090 ,China)
| [1] Muir D D,Humer E A.Sensory evaluation of fermented miles: vocabulary development and the relation between addeptability and sensory properties. J. Soc. Dairy Technol . 1992[2] Parnell-Clunies E M,Kakuda Y,Mulien K,et al.Physical properties of yogurt: A comparison of vat versus continuous heating systems of milk. Journal of Dairy Science . 1986[3] Cheng Y J,Thompson L D,Brittin H C.Sogurt , a yogurt-like soybean product: Development and Properties. Journal of Food Science . 1990[4] Kalab M,Alian Wojtes P,Phipps-Todd B E.Development of microstructure in set-style nonfat yogurt: A Review. Food Microstructure . 1983[5] Benezech T,Maingonnat J F.Characterization of the rheological properties of yogurt: A Review. Journal of Food Engineering . 1994 |
| No related articles found! |
|
||
Copyright © 2017 Journal of Guangdong University of Technology
Add：729 East Dongfeng RD., Guangzhou PRC. Postcode: 510090
Tel：020-37626653,020-37626139,020-37626396
Email：xbzrb@gdut.edu.cn
Supported:Beijing Magtech
Add：729 East Dongfeng RD., Guangzhou PRC. Postcode: 510090
Tel：020-37626653,020-37626139,020-37626396
Email：xbzrb@gdut.edu.cn
Supported:Beijing Magtech