Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

UDC 637.1:66.065.2

Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

Rublev A.L., Zabodalova L.A.,, Eveleva V.V.

The results of studies of changes in rheological properties of yoghurt using complex lactated food additives.
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Keywords: yogurt, effective viscosity, shear stress, complex lactated food additives series «Dilaktin».

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