The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product

The rheological behavior of commercial samples of Dulce de Leche (sweet milk) for household and confectionery use was studied. Both products have thixotropic and pseudoplastic characteristics. Apparent viscosity, determined at 25, 40, and 55°C, demonstrated that this magnitude decreased with increas...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado: 1991
Materias:
Argentina
Dulce de Leche
rheology
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220302_v74_n5_p1497_Rovedo
http://hdl.handle.net/20.500.12110/paper_00220302_v74_n5_p1497_Rovedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares