Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides

Open Access

Fig. 2.

The dependence of dynamic viscosity on the shear rate gradient of a mixture for fermented milk ice cream containing a starter culture YF-L812 at various concentrations of stabilizers: a – “Grindsted Pektin LC 710”, b – “Cremodan SE 334”: 1 – 0,1%, 2 – 0,3 %, 3 – 0,5%, 4 – 0,7%

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