INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION

When developing new types of dairy products, the formulation of which includes components of both dairy and nondairy origin, it is necessary to study the rheological characteristics of these products. The paper studies the rheological characteristics of concentrated milk products with a complex carb...

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Bibliographic Details
Published in:Foods and Raw Materials
Main Authors: Gnezdilova A.I., Burmagina T.Y., Kurenkova L.A.
Format: Article
Language:English
Published: Kemerovo State University 2015-11-01
Subjects:
Rheology
structure
shear stress
effective viscosity
shear rate
"Newtonian" liquids
pseudo-plastic food products
Online Access:http://jfrm.ru/?page=archive&jrn=6&article=7

Internet

http://jfrm.ru/?page=archive&jrn=6&article=7

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