Study of rheological characteristics of fermented milk paste with spices
Research object: rheological characteristics of fermented milk pastes with spices. Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process f...
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| Auteurs principaux: | , , , , , , |
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| Format: | article |
| Langue: | EN RU UK |
| Publié: |
PC Technology Center
2021
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/16bb09a890344cf2b4d9d68c8834a490 |
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