STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)

This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WPCs produced from whey samples initially subjected...

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Bibliografski detalji

Glavni autori:	Maura P. Alves, Ítalo T. Perrone, Alisson Borges de Souza, Rodrigo Stephani, Cláudia Lúcia de Oliveira Pinto, Antônio F. de Carvalho
Format:	Artigo
Jezik:	Inglês
Izdano:	Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2014-05-01
Serija:	Revista do Instituto de Latícinios Cândido Tostes
Teme:	dairy chemistry heat treatment whey proteins
Online pristup:	http://www.revistadoilct.com.br/rilct/article/view/323/292
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