The temperature effect for parameters of fermented milkwith stabilizers
- Авторлар: Zobkova ZS1, Fursova TP1, Zobkova ZS1, Fursova TP1
-
Мекемелер:
- Шығарылым: № 6 (2004)
- Беттер: 59-60
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/323788
- ID: 323788
Дәйексөз келтіру
Толық мәтін
Аннотация
The article contains results
of the investigations con
cerning temperature effects
on structural and mechanical
properties of fermented milks
with stabilizing additives.
Recommendations how to eva
luate with the help of instru
ments consistency of the drinks
are given.
of the investigations con
cerning temperature effects
on structural and mechanical
properties of fermented milks
with stabilizing additives.
Recommendations how to eva
luate with the help of instru
ments consistency of the drinks
are given.
Әдебиет тізімі
- Горбатов А.В. Реология мясных и молочных продуктов. - М.: Пищевая промышленность, 1979.
- Воюцкий С.С. Курс коллоидной химии.- М.: Химия, 1964.
- Жоли М. Физическая химия денатурации белков. - М.: Мир, 1968.
- Измайлова В.Н., Ребиндер П.А. Структурообразование в белковых системах. - М.: Наука, 1974.
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