Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference32 articles.
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2. Surface tension of whole and skim milk between 18 and 135°C;Bertsch;J. Dairy Res.,1983
3. Dynamic viscosities of milk and cream from 70 to 135°C;Bertsch;J. Dairy Res.,1983
4. Hydrolytic rancidity in milk. I. Surface tension and fat acidity as measures of rancidity;Dunkley;J. Dairy Sci.,1951
5. Applied Fluid Rheology;Ferguson,1991
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