| 作者：Chr. Ian E. Ciron , Vivian L. Gee ... |
| 来源：[J].Food Chemistry(IF 3.334), 2012, Vol.130 (3), pp.510-519Elsevier |
| 摘要：Abstract(#br)The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred yoghurt, were investigated. Low-fat yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and... |
全文获取| 作者：Chr. Ian E. Ciron , Vivian L. Gee ... |
| 来源：[J].Food Hydrocolloids(IF 3.494), 2011, Vol.25 (6), pp.1470-1476Elsevier |
| 摘要：Abstract(#br)The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred yoghurts were compared. Homogenization conditions clearly affecte... |
| 作者：Chr. Ian E. Ciron , Vivian L. Gee ... |
| 来源：[J].Food Chemistry(IF 3.334), 2012, Vol.130 (3), pp.510-519CrossRef |
| 作者：Chr. Ian E. Ciron , Vivian L. Gee ... |
| 来源：[J].Food Hydrocolloids(IF 3.494), 2011, Vol.25 (6), pp.1470-1476CrossRef |
| 作者：Chr. Ian E. Ciron , Vivian L. Gee , Alan L. Kelly |
| 来源：[J].FOOD HYDROCOLLOIDS(IF 3.494), 2011, Vol.25 (6), pp.1470-1476Thomson Reuters |