Temperature effect over the apparent viscosity of conventional and light creamy 'Requeijão' from different brands

Autor: Paiva, Ana Raisa, Revillion, Jean Philippe Palma, Dias, Camila Zimmer, Utpott, Michele, Hertz, Plinho Franciso

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 209-219 (2019)
Journal of Candido Tostes Dairy Institute; v. 73, n. 4 (2018); 209-219
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 209-219
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Creamy “Requeijão” is one of the most consumed processed cheeses in Brazil. It is used on hot and cold dishes all over the country. Based on the effect of temperature over the apparent viscosity of dairy, this work offered an assessment on the r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::48d3207eee6c09875cb11567c89eafc2
https://www.revistadoilct.com.br/rilct/article/view/689