The study of rheological characteristics of canned dairy product with sugar and malt

Автор: Gnezdilova Anna Ivanovna, Sharova Tatyana Yurevna

Журнал: Молочнохозяйственный вестник @vestnik-molochnoe

Рубрика: Технические науки

Статья в выпуске: 4 (12), 2013 года.

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The rheological properties of the produced samples of canned dairy product with sugar with different fractions replacement of skimmed milk powder for the malt have been studied. It is established that the product belongs to pseudo-plastic liquids with high correlation coefficient.

Rheology, structure, shear stress, effective viscosity, shift speed, pseudo-plastic foods, "newtonian" liquids

Короткий адрес: https://sciup.org/14998720

IDR: 14998720

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