Food and Nutrition Sciences

Vol.2 No.2(2011), Paper ID 4525, 4 pages

DOI:10.4236/fns.2011.22012

 

Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology

 

Felipe Richter Reis, Adaucto Bellarmino de Pereira-Netto, Joana Lea Meira Silveira, Charles Windson Isidoro Haminiuk, Lys Mary Bileski Cândido

 

 

Copyright © 2011 Felipe Richter Reis, Adaucto Bellarmino de Pereira-Netto, Joana Lea Meira Silveira, Charles Windson Isidoro Haminiuk, Lys Mary Bileski Cândido et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

F. Reis, A. Pereira-Netto, J. Silveira, C. Haminiuk and L. Cândido, "Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology," Food and Nutrition Sciences, Vol. 2 No. 2, 2011, pp. 90-95. doi: 10.4236/fns.2011.22012.
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