Transformation of the rheological properties of a soya oil-in-water emulsion as a result of the addition of salt substitutes
The influences of 1.00 % wt/wt NaCl, Morton Lite Salt (50 % wt/wt NaCl and 50 % KCI) and Mineral Salt (65 % NaCl, 25 % KCI and 10 % MgSO4 • 7H2O) on the rheological properties of an emulsion containing 1.0 % sodium alginate, 1.0 % acetylated distarch adipate, 68 % water and 30 % oil were compared at...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1986-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72234 |