National Repository of Grey Literature 1 records found  Search took 0.02 seconds. 
Rheological and textural characteristics of oil in water emulsions
Štern, Petr ; Valentová, H. ; Pokorný, J.
Functional relations between rheological and textural (sensory) characteristics of multiphase emulsion systems were determined. As an example were chossen bread-spreads - emulsion of edible oil water - type of mayonnaise. Closed functional relations between apparent and sensory viscosity were determined.

Interested in being notified about new results for this query?
Subscribe to the RSS feed.