Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels

• 8 February 1999
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 208  (2) , 100-105
• https://doi.org/10.1007/s002170050383

Abstract

Keywords

• KEY WORDS GELATINE
• YOGHURT
• ACIDIC MILK GELS
• TEXTURE
• FIRMNESS