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Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk (Desi) ghee
Rheological characteristics of Desi ghee were investigated at 18, 24, 30 and 36 °C. The steady shear properties were evaluated by varying the shear rate from 0.01 to 100 s(−1) and the dynamic shear properties were studied by varying strain and frequency sweep from 0.01 to 100% and 0.1 to 100 rad s(−...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133837/ https://ncbi.nlm.nih.gov/pubmed/30228404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3332-6 |
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