Study of rheology and friction factor of natural food hydrocolloid gels
<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0cm 0cm 0pt; text-align: justify; mso-layout-grid-align: none;">Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/735 |