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...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Foods and Raw Materials
المؤلفون الرئيسيون:	Gnezdilova A.I., Burmagina T.Y., Kurenkova L.A.
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Kemerovo State University 2015-11-01
الموضوعات:	Rheology structure shear stress effective viscosity shear rate "Newtonian" liquids pseudo-plastic food products
الوصول للمادة أونلاين:	http://jfrm.ru/?page=archive&jrn=6&article=7