The rheological behavior index values show an increasing trend with milk fat content and were well below 1.0, confirming the shear-thinning nature of the formulations.
← all excerpts
Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread.
2
—
—
The sentences
The results demonstrate a clear trend where higher milk fat content facilitates easier spreading, while higher sucrose concentration contributes to greater resistance to deformation, making the paste more difficult to spread.