Caracterizacao reologica de requeijao cremoso tradicional e com teor reduzido de gordura: viscosidade extensional e em cisalhamento



Document title: Caracterizacao reologica de requeijao cremoso tradicional e com teor reduzido de gordura: viscosidade extensional e em cisalhamento
Journal: Brazilian journal of food technology
Database: PERIÓDICA
System number: 000177662
ISSN: 1516-7275
Authors: 1



Institutions: 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil
Year:
Volumen: 2
Number: 1-2
Pages: 21-29
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Experimental
Disciplines: Química
Keyword: Química de alimentos,
Queso,
Lácteos,
Reología,
Viscosidad
Keyword: Chemistry,
Food chemistry,
Cheese,
Dairy products,
Rheology,
Viscosity
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