| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277317 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Yogurt manufactured with increased levels of oligofructose. ⺠Weak gel, showing thixotropy and pseudoplastic behavior was observed. ⺠Survival analysis methodology indicated addition of 2.58% wt. vâ1 of oligofructose.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
A.G. Cruz, R.N. Cavalcanti, L.M.R. Guerreiro, A.S. Sant'Ana, L.C. Nogueira, C.A.F. Oliveira, R. Deliza, R.L. Cunha, J.A.F. Faria, H.M.A. Bolini,