Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

Maria Joao Carvalho, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal

Research output: Contribution to journal › Journal article › Research › peer-review

29 Citations (Scopus)

Original language	English
Journal	LWT -Food Science and Technology
Volume	80
Pages (from-to)	328-334
Number of pages	7
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2017.02.039
Publication status	Published - 2017

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title = "Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam",

author = "Carvalho, {Maria Joao} and Trinidad P{\'e}rez-Palacios and {Ruiz Carrascal}, Jorge",

year = "2017",

doi = "10.1016/j.lwt.2017.02.039",

language = "English",

volume = "80",

pages = "328--334",

journal = "Lebensmittel - Wissenschaft und Technologie",

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publisher = "Academic Press",

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TY - JOUR

T1 - Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

AU - Carvalho, Maria Joao

AU - Pérez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2017

Y1 - 2017

U2 - 10.1016/j.lwt.2017.02.039

DO - 10.1016/j.lwt.2017.02.039

M3 - Journal article

VL - 80

SP - 328

EP - 334

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

ER -