Rheological profile of raw whey
The results of raw whey rheological behavior investigation – particularly viscosity, dependence on temperature, time, and share rate, are presented. The whey samples have been examined under temperature ranging from 17 to 90 °C and under share rate ranging from 0.34 to 68 s−1. The measurements have...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Mendel University Press
2010-01-01
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| Rangatū: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Ngā marau: | |
| Urunga tuihono: | https://acta.mendelu.cz/58/1/0167/ |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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