Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature

Journal of Dairy Science

Volumn 80, Issue 10, 1997, Pages 2282-2290

  Kristensen, D ^a,b   Jensen, P Y ^a   Madsen, F ^a   Birdi, K S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Buttermilk; Cream; Surface tension; Viscosity

Indexed keywords

EID: 0010113122     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76177-0     Document Type: Article

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