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http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3055Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Tárrega, Amparo | - |
| dc.creator | Durán, Luis | - |
| dc.creator | Costell, Elvira | - |
| dc.date | 2008-02-25T10:36:36Z | - |
| dc.date | 2008-02-25T10:36:36Z | - |
| dc.date | 2003-06 | - |
| dc.date.accessioned | 2017-01-31T01:00:22Z | - |
| dc.date.available | 2017-01-31T01:00:22Z | - |
| dc.identifier | 3rd Nizo Dairy Conference, Dynamics of texture, process & perception. Papendal, The Netherlands, 11-13 june 2003 | - |
| dc.identifier | http://hdl.handle.net/10261/3055 | - |
| dc.identifier.uri | http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3055 | - |
| dc.description | The “natillas”, semisolid dairy dessert of wide consumption in Spain, is composed of milk, starch, hydrocolloids, sugars, colorants and aromas. The particular characteristics of some ingredients, like fat content of milk, type of starch, and/or type and concentration of hydrocolloids, and their crossed interactions, will be reflected in notable differences in their rheological and sensory properties. Little information is available on the differences to be found in commercial samples of this type of dairy desserts [1, 2]. The flow properties of this type of products, e.g. time dependence and pseudoplasticity, are due to the resistance to shear of a biphasic structure defined by the characteristics of the dispersed phase (starch granules) and by the viscosity of the dispersing phase | - |
| dc.description | MCYT project AGL 2000-1590 | - |
| dc.format | 214159 bytes | - |
| dc.format | 2459 bytes | - |
| dc.format | application/pdf | - |
| dc.format | text/plain | - |
| dc.language | eng | - |
| dc.rights | openAccess | - |
| dc.subject | custard | - |
| dc.subject | dairy desserts | - |
| dc.title | Effect of temperature on steady-state flow behaviour of semisolid dairy desserts | - |
| dc.type | Presentación | - |
| Appears in Collections: | Digital Csic | |
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