id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-276	DAMIAN, Cristina; OROIAN, Mircea-Adrian; LEAHU, Ana; CARPIUC, Nicolae	EFFECT OF ADDITION OF CARRAGEENAN ON RHEOLOGICAL BEHAVIOUR OF YOGURT	2017	6	.pdf	application/pdf	2808	130	49	Carrageenans were added in the next concentration to the yogurt sample: 0.9 g k-kappa carrageenan (S1), 0.9 g i-iota carrageenan (S2), 0.6 g k-kappa carrageenan and 0.3 g i-iota carrageenan mailto:fiajournal:@fia.usv.ro mailto:gutts:@fia.usv.ro mailto:cristina.hretcanu:@fia.usv.ro mailto:gabriela.constantinescu:@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 55 (S3), 0.45 g k-kappa carrageenan and 0.45 g i-iota carrageenan (S4) and 0.3 g k- kappa carrageenan and 0.6 g i-iota carrageenan (S5). ЗВІТ З НДР 29-81 ЗА 2007 – 2009 Р Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 53 EFFECT OF ADDITION OF CARRAGEENAN ON RHEOLOGICAL BEHAVIOUR OF YOGURT *Cristina DAMIAN1, Mircea-Adrian OROIAN2, Ana LEAHU3 , Nicolae CARPIUC4 1-4Ştefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universităţii Street, 720229, Suceava, Romania, e-mail: 1cristinadamian@fia.usv.ro *Corresponding author Received 25 March 2012, accepted 12 May 2012 Abstract: The purpose of this work is to study the effect of addition of k-kappa carrageenan and i- iota carrageenan on the rheological behaviour of different types of yogurts.	cache/fens-276.pdf	txt/fens-276.txt