By Emma Foster on Mon 28 September 2020 in Home
A series of webinars that focus on high performance hydrogenation and performing chemical reactions safely.
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The Evaluation of Yoghurt Texture
By Emma Foster on Wed 26 August 2020 in Home
There are different forms of yoghurt available on the market such as stirred, set frozen and liquid yoghurt. Processing variables in the manufacturing of yoghurt controls its textural properties. This article will focus on evaluating the firmness and consistency of the yoghurt using the CTX penetration test.
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