About the issue
SEPTEMBER 2011 (published: 01.09.2011)
Home > Issue > Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt
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.
Read the full article
yogurt, the effective viscosity, shear stress, the complex food additive
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013