☆ 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

FOOD HYDROCOLLOIDS (2021)

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FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages -

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

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Categories

Chemistry, Applied Food Science & Technology

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

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