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ÔÒòÓë½á¹û Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. ĪijÒòΪÊܵ½Ê²Ã´´¦Àí±íÏÖÈçºÎ£¬¹éÒòÓÚ¡£¡£¡£ The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. ʲôµ¼ÖÂÁËʲô ²îÒìÏÔÖøÐÔ Ã»ÓÐÏÔÖø²îÒìthere was no significant (P<0.05) difference between The milk treatment and starter culture also had a significant effect on the gumminess of yogurt (P<0.01);ijij¶ÔijijÓÐÏÔÖø×÷Óà The yogurts presented different rheological behaviors according to the treatment used (P< 0.01), ijÎïÖÊÒò²»Í¬µÄ´¦Àí±íÏÖ³ö²»Í¬µÄÌØÕ÷ The differences could also be explained by ÕâЩ²îÒìµÄÔì³É¡£ |
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