Q117: In case of ice cream, increasing shear rate leads to... - Rheology of Dairy Foods - Dairy Technology- ICAR JRF/SRF 2024 | Agrigyan

Section A: General Agriculture Technology of Milk and Milk Products Advances in Dairy Food Packaging Advances in Dairy Processing Membrane Processing Rheology of Dairy Foods Functional Foods and New Product Development Biotechnology for Dairy Applications Technology of Food Emulsions, Foams and Gels Legal and Quality Aspects for Milk and Milk Products
117
Dairy Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1
In case of ice cream, increasing shear rate leads to in viscosity
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