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Effect of storage conditions of egg on rheological properties of liquid whole egg
In the present work the effect of storage conditions of egg on rheological properties of Liquid Whole Egg (LWE) prepared from stored eggs were evaluated using a Brookfield. Newtonian model and Ostwald-of-Waele (Power Law) model were fitted to the rheological data obtained by experiments, both repres...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2011
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3931881/ https://ncbi.nlm.nih.gov/pubmed/24587530 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0509-7 |
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