Keyword hydrocolloid
Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(2), 417–424
Article 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
