RHEOLOGIC BEHAVIOR OF PASTRY CREAMS
The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their physical properties. Viscoelastic properties play an i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2012-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201201V01S01A0008 |