Rheological indices of the fermented product with lactoferrine
- Autores: Zobkova Z.S.1, Mishina AV1, Zobkova ZS1, Mishina AV1
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Afiliações:
- Edição: Nº 2 (2009)
- Páginas: 74-75
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325129
- ID: 325129
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Resumo
Results of the study carried out by the scientists of the VNIMI allowed establish correlation between changes of efficient viscosity and different dosed of lactoferrine added. However the authors of the article suggest that it is preferable to improve structural-mechanical properties of a product due to application of stabilizers.