Rheological behaviour and sensory properties of semisolid dairy desserts: effect of carrageenan type and sucrose concentration
عنوان مقاله: Rheological behaviour and sensory properties of semisolid dairy desserts: effect of carrageenan type and sucrose concentration
شناسه ملی مقاله: HYDROCOLLOIS01_012
منتشر شده در اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا در سال 1393
شناسه ملی مقاله: HYDROCOLLOIS01_012
منتشر شده در اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا در سال 1393
مشخصات نویسندگان مقاله:
Nasim Alavi - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Babak Ghanbarzadeh - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Nazila Abdollahi - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Samira Mohammad Alinejhd - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
خلاصه مقاله:
Nasim Alavi - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Babak Ghanbarzadeh - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Nazila Abdollahi - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Samira Mohammad Alinejhd - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
The aim of this study was to investigate sweetness–texture interactions in model dairy desserts varying in both sucrose concentration and carrageenan composition (
کلمات کلیدی: Dairy desserts; Carrageenan; Sweet taste; Texture
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/711456/