Original title: Rheologické vlastnosti emulgovaných pokrmových tuků se sníženým obsahem tuku
Translated title: Rheological properties of low caloric emulgified fats
Authors: Štern, Petr ; Čmolík, S. ; Schwarz, W. ; Novák, B.
Document type: Papers
Conference/Event: Mezinárodní konference z technologie a analytiky tuků /38./, Rožnov pod Radhoštěm (CZ), 2000-05-17 / 2000-05-19
Year: 2000
Language: cze
Abstract: Margarines from the rheological oint of view are thixotropic plastic semisolids that change their plastic character with change in the portions of the fat and aqueous phases. Emulsions containing ca. 40(30,20) and 60(70,80)
Keywords: rheology, margarines, fat content, low caloric fats
Project no.: CEZ:AV0Z2060917 (CEP)
Host item entry: Sborník přednášek z XXXVIII. mezinárodní konference z technologie a analytiky tuků

Institution: Institute of Hydrodynamics AS ČR (web)
Document availability information: Fulltext is available at the institute of the Academy of Sciences.
Original record: http://hdl.handle.net/11104/0091726

Permalink: http://www.nusl.cz/ntk/nusl-28648


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Research > Institutes ASCR > Institute of Hydrodynamics
Conference materials > Papers