FLOW PROPERTIES OF DULCE-DE-LECHE, A TYPICAL ARGENTINE DAIRY PRODUCT

被引：17

作者：

HOUGH, G

MORO, O

SEGURA, J

CALVO, N

机构：

[1] CTR INVEST & DESARROLLO CRIOTECNOL ALIMENTOS,RA-1900 LA PLATA,ARGENTINA

[2] INST DESARROLLO TECNOL IND QUIM,RA-3000 SANTA FE,ARGENTINA

来源：

JOURNAL OF DAIRY SCIENCE | 1988年 / 71卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(88)79746-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1783 / 1788

页数：6

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[3]

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[4]

FERNANDEZMARTIN F, 1972, J DAIRY RES, V39, P75, DOI 10.1017/S0022029900013868

[5]

HIGGS SJ, 1971, PROCESS BIOCHEM, V6, P52

[6] TOTAL SOLIDS AND DENSITY-MEASUREMENTS OF DULCE-DE-LECHE, A TYPICAL ARGENTINE DAIRY PRODUCT [J].

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HOUGH, G .

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[7]

Rao M. A., 1983, Journal of Food Process Engineering, V6, P159, DOI 10.1111/j.1745-4530.1983.tb00289.x

[8] FLOW PROPERTIES OF TOMATO CONCENTRATES [J].

RAO, MA ;

BOURNE, MC ;

COOLEY, HJ .

JOURNAL OF TEXTURE STUDIES, 1981, 12 (04) :521-538

[9] RHEOLOGY OF LIQUID FOODS - REVIEW [J].

RAO, MA .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (02) :135-168

[10] FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATION [J].

VITALI, AA ;

RAO, MA .

JOURNAL OF TEXTURE STUDIES, 1982, 13 (03) :275-289

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