Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk-Reference-Cited by-同舟云学术

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Published:2017-09-08 Issue:1 Volume:53 Page:97-105
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Tirado Diego F.¹^ORCID,Vertel‐Gallego Armando²,Lora‐Sánchez José²,Gallo‐García Luis Alberto³,Acevedo Diofanor³,Torres‐Gallo Ramiro⁴

Affiliation:

1. Department of Chemical Engineering School of Chemistry Complutense University of Madrid Av. Complutense s/n 28040 Madrid Spain

2. Department of Food Engineering School of Engineering University of Cordoba km 3, Road to Cereté 232527 Córdoba Colombia

3. Research Group Nutrición Salud y Calidad Alimentaria (NUSCA) University of Cartagena Av. Consulado, Street 30 No. 48‐152 130015 Cartagena Colombia

4. Department of Agroindustrial Engineering School of Engineering University of Atlántico km 07, Road to Puerto Colombia 232527 Atlántico Colombia

Funder

Universidad de Cartagena

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13562

Reference38 articles.

1. Effect of the process variables on the kinetics of acidity, viability and syneresis of the Colombian coastal whey;Acevedo D.;Información Tecnológica,2010

2. Starter culture for production of suero costeño;Acevedo D.;Biotecnología en el Sector Agropecuario y Agroindustrial,2012

3. Suero costeño flow determinations with different concentrations of total solids;Acevedo D.;Biotecnología en el Sector Agropecuario y Agroindustrial,2012

4. Rheological characterization of a fermented milk product known as Suero Costeño from Turbaco, Arjona, El Carmen de Bolívar and a Commercial Product (Colombia);Acevedo D.;Información Tecnológica,2014

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3. Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains;Current Research in Nutrition and Food Science Journal;2021-12-30

4. Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk;Food Science and Technology International;2018-03-28