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June 2013 (published: 01.06.2013)
Number 2(16)
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Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»
Nikolaev B.L., Nikolaev L.K.
Keywords: ice-cream, rheology, viscosity, temperature, velocity gradient, blend, grease, sugar, stabilized.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 663.6/8
Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»
In article gives the values of the effective viscosity of the mixture of ice-cream «Butter cream-brulee» at different temperatures of the product and gradients speed.
Read the full article
Read the full article
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Keywords: ice-cream, rheology, viscosity, temperature, velocity gradient, blend, grease, sugar, stabilized.
![Creative Commons License](https://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License