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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