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DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch
The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels...
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| Publicat a: | Int J Mol Sci |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8307950/ https://ncbi.nlm.nih.gov/pubmed/34298901 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms22147276 |
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