Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
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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