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NTIS 바로가기Ciência e tecnologia de alimentos = Food science and technology, v.32 no.2, 2012년, pp.381 - 385
Gabas, Ana Lúcia (Universidade de Sã) , Cabral, Renato Alexandre Ferreira (o Paulo, Brasil) , Oliveira, Carlos Augusto Fernandes de (Universidade Estadual Paulista, Brasil) , Telis-Romero, Javier (Universidade de Sã)
The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic beha...
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