6533b820fe1ef96bd1279859
RESEARCH PRODUCT
Requirement for a global design to remove fat from flavoured yoghurts
Anne-marie SeurvePhilippe CayotGuillaume HouzéFlore SchenkerAndrée VoilleyAlice B. Nongoniermasubject
FlavourFood scienceTexture (geology)Mathematicsdescription
Abstract The low-fat dairy desserts are generally not so much appreciated as the corresponding products containing fat because of altered flavour and texture characteristics. A review of the influence of fat on these aspects is proposed. Some methods used to correct for flavour imbalances also decrease the texture quality.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-01-01 |