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Non-Newtonian Characteristics of Gochujang and Chogochujang at Different Temperatures
This study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35, and 45°C). Rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s(−1). Gochujang and chogochujang were found to...
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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5383144/ https://ncbi.nlm.nih.gov/pubmed/28401090 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.1.62 |
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