The temperature effect for parameters of fermented milkwith stabilizers
- Autores: Zobkova ZS1, Fursova TP1, Zobkova ZS1, Fursova TP1
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Afiliações:
- Edição: Nº 6 (2004)
- Páginas: 59-60
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/323788
- ID: 323788
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Texto integral
Resumo
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.
Bibliografia
- 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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