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The consistency of starch‐milk puddings. I.—Preparation of puddings and measurement of consistency
Author(s) -
Rutgers R.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090201
Subject(s) - consistency (knowledge bases) , starch , food science , biology , computer science , artificial intelligence
A standardized procedure for the preparation of starch‐milk puddings is evolved and a study is made of various types of apparatus for the determination of the viscosity and consistency of the products. The limitations and applications of the instruments are discussed.