Rheological and thermophysical properties of dairy desserts before and after freezing

Mljekarstvo

Rade, Desanka¹  Carić, Marija¹  Hegedušić, Vesna²  Herceg, Zoran¹ 

[1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

关键词: whey;    dairy desserts;    freezing;    thermophysical properties;    rheological properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Because of its significant amount of proteins, lactose, vitamins and minerals, whey is very Important byproduct In cheese technology. However, It isn't enough used in human nutrition although It could be used as a component of various...

【 授权许可】

Unknown