Open AccessPhysicochemical and Rheological Characterization of Goat Whey
Author(s) -
Freire L.A.C,
Camila G. Pereira
Publication year - 2018
Publication title -
journal of food technology research
Language(s) - English
Resource type - Journals
eISSN - 2312-6426
pISSN - 2312-3796
DOI - 10.18488/journal.58.2018.51.10.18
Subject(s) - rheology , whey protein , arrhenius equation , lactose , dilatant , shear rate , chemistry , apparent viscosity , food science , whey protein isolate , viscosity , activation energy , materials science , composite material , organic chemistry
Article History Received: 24 November 2017 Revised: 19 December 2017 Accepted: 28 December 2017 Published: 5 January 2018
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