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Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Year of publication

2017

Authors

Laiho, Saara; Williams, Roderick P. W.; Poelman, Astrid; Appelqvist, Ingrid; Logan, Amy

Organizations and authors

University of Helsinki

Laiho Saara

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food Hydrocolloids

Parent publication name

Food Hydrocolloids

Volume

67

Pages

166-177

ISSN

0268-005X

​Publication forum

56255

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

No

DOI

10.1016/j.foodhyd.2017.01.017

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes