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Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6518118/ https://ncbi.nlm.nih.gov/pubmed/30987298 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8040115 |
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