Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt

Körzendörfer A, Temme P, Lodermeyer A, Schlücker E, Hinrichs J (2021)

Publication Type: Journal article

Publication year: 2021

Journal

Journal of Food Engineering Elsevier

Book Volume: 292

URI: https://www.sciencedirect.com/science/article/abs/pii/S0260877420303459?via=ihub

DOI: 10.1016/j.jfoodeng.2020.110254

Authors with CRIS profile

Philipp Temme Lehrstuhl für Prozessmaschinen und Anlagentechnik Alexander Lodermeyer Lehrstuhl für Prozessmaschinen und Anlagentechnik Eberhard Schlücker Lehrstuhl für Prozessmaschinen und Anlagentechnik

How to cite

APA:

Körzendörfer, A., Temme, P., Lodermeyer, A., Schlücker, E., & Hinrichs, J. (2021). Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt. Journal of Food Engineering, 292. https://dx.doi.org/10.1016/j.jfoodeng.2020.110254

MLA:

Körzendörfer, Adrian, et al. "Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt." Journal of Food Engineering 292 (2021).

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