Combined Continuous Machine to Condition Olive Paste: Rheological Characterization of Olive Paste
Food matrix structures are becoming more and more investigated from a rheological characterization point of view because this influences their behavior in the food process phases. In this study, a brief characterization of olive paste is attempted according to their rheological profile. Moreover, th...
Bewaard in:
| Hoofdauteurs: | , , , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
AIDIC Servizi S.r.l.
2021-07-01
|
| Reeks: | Chemical Engineering Transactions |
| Online toegang: | https://www.cetjournal.it/index.php/cet/article/view/11732 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|