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Rheological properties of yogurt with germinatedsorizflour

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dc.contributor.author POPESCU, Liliana
dc.date.accessioned 2019-11-06T11:32:49Z
dc.date.available 2019-11-06T11:32:49Z
dc.date.issued 2012
dc.identifier.citation POPESCU, Liliana. Rheological properties of yogurt with germinatedsorizflour. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 67-72. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6219
dc.description.abstract Yoghurt with and without the addition of germinated soriz flour and Danisco stabilizer has a behavior similar to that of rheological pseudoplastic nenewtoniene fluids. Soriz yogurt supplementation with germinated soriz flour and Danisco stabilizer changes the network structure and the permeability of curd, reduce essentially the process of synereses and increases viscosity. The viscosity modification of yogurt supplemented with germinated soriz flour is determined by the weak interactions (hydrogen, hydrophobic, Van der Waals....) of yogurt with the flour proteins, which causes the rearrangement of solids structure of yogurt, particularly in large proportions of flour. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject yogurt en_US
dc.subject germinated soriz flour en_US
dc.subject synereses en_US
dc.subject dynamic viscosity en_US
dc.title Rheological properties of yogurt with germinatedsorizflour en_US
dc.type Article en_US


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