The rheological behavior of commercial samples of Dulce de Leche (sweet milk) for household and confectionery use was studied. Both products have thix- otropic and pseudoplastic characteristics. Apparent viscosity, determined at 25, 40, and 55C, demonstrated that this magnitude decreased with increased temperature. Activation energies were 9.9 and 10.4 kcaVmol for household and confectionery types, respectively.
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Rovedo et al. (1991) studied this question.
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