ShareSummary
EFFECT OF FREEZING ON EMULSIFICATION, RHEOLOGICAL PROPERTIES OF EGG YOLK.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-2018
- Languages: German
- Source: Lebensmittelindustrie - vol. 28 - n. 10
- Publication date: 1981
Links
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Indexing
- Themes: Eggs and egg products
- Keywords: Viscosity; Rheological property; Egg yolk; Egg; Freezing
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Viscoelasticity of frozen/thawed egg yolk.
- Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
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Effect of freezing on the rheology of salted eg...
- Author(s) : IBARZ A., SEGALES J.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 266
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Viscoelasticity of frozen/thawed egg yolk as af...
- Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES ...
- Author(s) : HICKSON D. W.
- Date : 1982
- Languages : English
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SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED ...
- Author(s) : GOSSETT P. W., RIZVI S. S. H., BAKER R. C.
- Date : 1983
- Languages : English
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