Yoghurt Texture using RM200
Non-blended set yoghurt has a gelified texture at rest which can be a problem during viscosity measurements using cylindrical spindles.
This study shows the impact of choosing a measuring system to analyse such a product.
Non-blended set yoghurt has a gelified texture at rest which can be a problem during viscosity measurements using cylindrical spindles.
This study shows the impact of choosing a measuring system to analyse such a product.
