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Yanina L. Pavón, Sandra M. Lazzaroni, Nora G. Sabbag and Sergio D. Rozycki Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12538

Thumbnail image of graphical abstract

Response surface and contour plots for: (a) Consistency Index for upper curve (Ku), (b) Coefficient of thixotropic breakdown (B), (c) Thixotropy Index (TI), (d) flow behavior index for upper curve (nu) and (e) resistance to initial shear stress (A) as a function of gelatin (G) and espina corona gum (ECG) concentration at 25 days of cold storage.

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