Sweetness-texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Author： Lethuaut L.   Brossard C.   Rousseau F.   Bousseau B.   Genot C.  

Publisher： Elsevier

ISSN： 0958-6946

Source： International Dairy Journal, Vol.13, Iss.8, 2003-01, pp. : 631-641

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of dietary phosphorus concentration on estrous behavior of lactating dairy cows

By Lopez H.   Wu Z.   Satter L.D.   Wiltbank M.C.  

Theriogenology, Vol. 61, Iss. 2, 2004-01 ,pp. : 437-445

Elsevier

Access to resources Recommend Favorite

Effect of -carrageenan on milk protein polysaccharide mixtures

By Thaiudom S.   Goff H.D.  

International Dairy Journal, Vol. 13, Iss. 9, 2003-01 ,pp. : 763-771

Elsevier

Access to resources Recommend Favorite

Effect of offering dairy cows diets differing in phosphorus concentration over four successive lactations: 2. Health, fertility, bone phosphorus reserves and nutrient utilisation

By  

animal, Vol. 4, Iss. 4, 2009-11 ,pp. : 560-571

Cambridge University Press

Access to resources Recommend Favorite

Grazing increases the concentration of CLA in dairy cow milka

By  

animal, Vol. 8, Iss. 7, 2014-04 ,pp. : 1191-1200

Cambridge University Press

Access to resources Recommend Favorite

3rd NIZO dairy conference on dynamics of texture, process and perception

By Wouters J.T.M.  

International Dairy Journal, Vol. 13, Iss. 8, 2003-01 ,pp. : 583-583

Elsevier

Access to resources Recommend Favorite