RHEOLOGICAL MODELING OF UHT MILK GELS USING A CONE AND PLATE CREEP‐RELAXATION TEST1
- 1 July 1980
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 3 (3) , 161-174
- https://doi.org/10.1111/j.1745-4530.1980.tb00234.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- RHEOLOGICAL BEHAVIOR OF ULTRA‐HIGH TEMPERATURE STEAM INJECTED DAIRY PRODUCTS ON AGING1Journal of Food Process Engineering, 1980
- Effect of Temperature and Time of Processing and Storage on Consumer Acceptability of Ultra-High-Temperature Steam Injected Whole MilkJournal of Dairy Science, 1980
- Changes on storage in milk processed by ultra-high-temperature sterilizationJournal of Dairy Research, 1971
- Distribution of relaxation times in a symmetrically stressed renneted milk gelBritish Journal of Applied Physics, 1959
- On the creep, recovery, relaxation and elastic "memory" of some renneted milk gelsBritish Journal of Applied Physics, 1959