Effect of grains processing products on water activityand apparent viscosity in products based on whey
- Autores: Kozlov SG1, Pobedash NV1, Romanova VV1, Kozlov SG1, Pobedash NV1, Romanova VV1
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Afiliações:
- Edição: Nº 4 (2004)
- Páginas: 50-50
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/323700
- ID: 323700
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Texto integral
Resumo
Changes in water activity
and apparent viscosity in gel
formation in whey at presence
of wheat flakes and wheat
brans are being characterized
in the article.
and apparent viscosity in gel
formation in whey at presence
of wheat flakes and wheat
brans are being characterized
in the article.
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