טוען...
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions....
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2014
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444892/ https://ncbi.nlm.nih.gov/pubmed/26028770 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1434-3 |
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