Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment

Ejemplares similares

• Rheology and microstructure of labneh (Concentrated yogurt)
  por: Ozer, B.H.
• Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and temperature
  por: Renner, J.J.
• Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content
• Rheological studies on gelling behavior of soy protein isolates
  por: Hsu, S.
• Rheology and no-nwetonian flows
  por: Cheremisinoff, N. P.
  Publicado: (c1988.)