Resumen
The researchers propouse a mathematical model to predict the rheological behaviour of butter during the reworking process based on the behaviour of samples in a laboratory reworker
Idioma original | Inglés |
---|---|
Páginas (desde-hasta) | 32-35 |
Número de páginas | 4 |
Publicación | Dairy Industries Iinternational |
Volumen | 2000 |
N.º | 11 |
Estado | Publicada - nov. 2000 |
Palabras clave
- butter
- reworking
- rheological properties