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Chemical composition and temperature influence on honey texture properties
The aim of this study is to evaluate the chemical composition and temperatures (20, 30, 40, 50 and 60 °C) influence on the honey texture parameters (hardness, viscosity, adhesion, cohesiveness, springiness, gumminess and chewiness). The honeys analyzed respect the European regulation in terms of moi...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2015
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711409/ https://ncbi.nlm.nih.gov/pubmed/26787962 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1958-1 |
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