The rheological, textural, and shelf life study of the yogurt made with a novel gel : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Publication

The rheological, textural, and shelf life study of the yogurt made with a novel gel : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Authors

Date

2020

Type

Dissertation

Collections

Dissertations
Department of Wine, Food and Molecular Biosciences

Keywords

yogurt, viscosity, flow characteristics, shelf life, gelatin

Fields of Research

ANZSRC::090805 Food Processing, ANZSRC::0908 Food Sciences

Abstract

Abstract withheld due to embargo restriction

Files

Dissertation – embargoed until 01 January 2023

Adobe PDF, 1.5 MB

Permalink

https://hdl.handle.net/10182/11536

Rights

https://researcharchive.lincoln.ac.nz/pages/rights