Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural par...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/16/3042 |