Преглед тема: "Rheology"
Приказ резултата 1-6 од 6
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Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
(Elsevier Sci Ltd, Oxford, 2017) -
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
(Elsevier Sci Ltd, Oxford, 2016) -
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
(Elsevier Sci Ltd, Oxford, 2016) -
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
(Elsevier Sci Ltd, Oxford, 2013) -
Production of the functional milk chocolate with probiotic bacteria in a ball mill
(Chocolate: Production, Consumption and Health Benefits, 2016) -
Structural changes of Ca-alginate beads caused by immobilized yeast cell growth
(Elsevier Science Bv, Amsterdam, 2015)