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2013 (published: 02.12.2013)
Number 4(18)
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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.
Keywords: yogurt, effective viscosity, shear stress, complex lactated food additives series «Dilaktin».
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters
of samples of yogurt
The results of studies of changes in rheological properties of yoghurt using complex lactated food additives.
Read the full article
Read the full article
Keywords: yogurt, effective viscosity, shear stress, complex lactated food additives series «Dilaktin».
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License