Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt

UDC 637.1:66.065.2

Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt

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

The results of studies changes in structural and mechanical properties of yogurt using the integrated lactate and calcium dietary supplement.
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Keywords: yogurt, the effective viscosity, shear stress, the complex food additive

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