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Ciencia y Tecnologia Alimentaria Volume 4, 2003 - Issue 2
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Original Articles

MODELIZACIÓN DE LA CONSISTENCIA DE YOGUR BATIDO: EFECTO DE LA ADICIÓN DE VARIOS GELIFICANTES
MODELIZATION OF STIRRED YOGUR CONSISTENCY: ADITION EFFECT OF DIFFERENT THICKENINGS
MODELIZACIÓN DA CONSISTENCIA DE IOGUR BATIDO: EFECTO DA ADICIÓN DE VARIOS XELIFICANTES

M. S. Pauletti Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC: 266, (3000), Santa Fe, ARGENTINA
,
S. Rozycki Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC: 266, (3000), Santa Fe, ARGENTINA
,
N. Sabbag Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC: 266, (3000), Santa Fe, ARGENTINA
&
S. Costa Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC: 266, (3000), Santa Fe, ARGENTINA
Pages 90-94 | Received 22 Aug 2002, Accepted 08 May 2003, Published online: 14 Oct 2009

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