4.7 Article

Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products

Journal

FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106194

Keywords

-

Funding

  1. United States Department of Agriculture through a National Institute of Food and Agriculture (NIFA)Agriculture and Food Research Initiative (AFRI) grant [2017-67017-26472]
  2. Purdue Scholle Foundation

Ask authors/readers for more resources

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available