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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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The dependence of the viscosity characteristics of processed cheese
"Friendship" on the gradient of the velocity and temperature of the product
Nikolaev L.K., Denisenko A.F., Nikolaev B.L.
Keywords: viscosity, processed cheese, rheology, the velocity gradient
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The dependence of the viscosity characteristics of processed cheese
"Friendship" on the gradient of the velocity and temperature of the product
The results of rheological studies of fused
cheese "Druzhba" depending on the speed gradient, and the product temperature. The data presented are of practical interest.
Read the full article
Read the full article
Keywords: viscosity, processed cheese, rheology, the velocity gradient
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License