MICROSTRUCTURE OF YOGURT STABILIZED WITH MILK-PROTEINS

被引：91

作者：

MODLER, HW

KALAB, M

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1983年 / 66卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(83)81810-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：430 / 437

页数：8

共 9 条

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

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[4] PHYSICAL PROPERTIES AND STORAGE STABILITY OF MILK-BASED PUDDINGS MADE WITH VARIOUS STARCHES AND STABILIZERS [J].

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[5] MILK GEL STRUCTURE .2. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60 PERCENT TOTAL SOLIDS [J].

KALAB, M ;

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JOURNAL OF DAIRY RESEARCH, 1974, 41 (01) :131-+

[6] MILK-GEL STRUCTURE .4. MICROSTRUCTURE OF YOGURTS IN RELATION TO PRESENCE OF THICKENING AGENTS [J].

KALAB, M ;

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JOURNAL OF DAIRY RESEARCH, 1975, 42 (03) :453-&

[7] PHYSICAL AND SENSORY PROPERTIES OF YOGURT STABILIZED WITH MILK-PROTEINS [J].

MODLER, HW ;

LARMOND, ME ;

LIN, CS ;

FROEHLICH, D ;

EMMONS, DB .

JOURNAL OF DAIRY SCIENCE, 1983, 66 (03) :422-429

[8] A LOW-VISCOSITY EPOXY RESIN EMBEDDING MEDIUM FOR ELECTRON MICROSCOPY [J].

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[9]

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