Rheological and optical properties of commercial chocolate milk beverages
Authors:
- Mario YanesMYMario Yanes
- Luis DuránLDLuis Durán
- Elvira CostellECElvira Costell
- 1 February 2002
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 51 (3) , 229-234
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Effects of carrageenan type on the behaviour of carrageenan/milk mixturesFood Hydrocolloids, 2000
- Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinateFood Hydrocolloids, 1999
- SENSORY‐RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKSJournal of Sensory Studies, 1999
- Descriptive analysis and external preference mapping of powdered chocolate milkFood Quality and Preference, 1998
- Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of TemperatureJournal of Dairy Science, 1997
- Sensory optimization of a powdered chocolate milk formulaFood Quality and Preference, 1997
- The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat MilkJournal of Dairy Science, 1995
- Milk Reactivity of Gum and Milk Protein SolutionsJournal of Dairy Science, 1992
- FREE‐CHOICE PROFILING OF MILKS AND OTHER PRODUCTS PREPARED WITH MILKS OF DIFFERENT FAT CONTENTSJournal of Sensory Studies, 1992
- USE OF THE DISCRIMINANT FUNCTION TO PREDICT THE NUMBER OF CONSUMERS WHO DISCRIMINATEJournal of Sensory Studies, 1990