AGRIS - International System for Agricultural Science and Technology

Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers

2003

Afonso, I.M. | Hes, L. | Maia, J.M. | Melo, L.F.


Bibliographic information
Journal of food engineering
Volume 57 Issue 2 Pagination 179 - 187 ISSN 0260-8774
Other Subjects
Convective heat transfer coefficient; Stirred yogurt; Food composition and quality - dairy products; Mathematics and statistics; Plate heat exchangers; Bingham fluids; Heat transfer coefficient; Food processing (general) - dairy products
Language
English
Type
Journal Article; Text

2024-02-29
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org