Investigation of viscosity of whole hydrolyze sweetened condensed milk
Introduction. Рaper is aimed at developing of low-lactose (hydrolyzed) sweetened condensed milk products technology for lactose intolerant people and for the whole population. Materials and methods: Rheological characteristics were determined on a Reotest device by the 2 nd method o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_6.pdf |