Rheological Characterization of Commercial Sweetened Condensed Milk
نویسنده
چکیده
(UFV), Viçosa, MG, Brazil (e-mail: [email protected]). ** DSc Food Science and Technology, Food Engineering Department, Universidade Federal do Espírito Santo (UFES), Alegre, ES, Brazil (e-mail: [email protected]). *** DSc Food Science and Technology, Food Technology Department, UFV, Viçosa, MG, Brazil (e-mail: [email protected]). **** MSc Food Science and Technology, Food Engineering Department, Universidade Federal de São João del Rei (UFSJ), Sete Lagoas, MG, Brazil (e-mail: [email protected]).
منابع مشابه
Investigation of the Anti-scorbutic Value of Full Cream Sweetened Condensed Milk by Experiments with Monkeys.
INTRODUCTORY. EXPERIMENTS have already been made [Barnes and Lume, 1919] on the antiscorbutic value of raw, dried and heated cow's milk and for some of these experiments monkeys were used. Reference is there made to the literature of the subject, but as far as is known no experimental observations are extant on the anti-scorbutic value of sweetened condensed milk. It is probable from what is al...
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