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...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN RU UK |
| Publicado: |
PC Technology Center
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/16bb09a890344cf2b4d9d68c8834a490 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!