Keyword hydrocolloid
RESEARCH PAPER
Dynamic-mechanical and thermal analysis of the hydrocoloidal phase in model meat blends with addition of wheat fibre
Acta Agroph. 2002, (77), 117–125
Article Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(96 - 2), 417–424
The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment
Acta Agroph. 2004, 4(1), 161–168
Article Preparation on mechanical and rheological properties of forcemeat in thermal treatment
Acta Agroph. 2005, 6(2), 505–514
Most read
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.