Loading...
Please wait, while we are loading the content...
Similar Documents
Comportamiento reológico dinámico de mayonesas comerciales: influencia de la temperatura y del contenido en aceite
| Content Provider | Semantic Scholar |
|---|---|
| Author | Berjano, M. Gallegos, Críspulo |
| Copyright Year | 1991 |
| Abstract | The linear dynamic viscoelasticity of two commercial foodstuffs, oil in water emulsions with very different oil contents, has been studied. Temperature ranged between 10 and 40°C. From the experimental results it can be deduced that less oil content produces a significant decrease in the linear viscoelastic functions, as well as an enhanced temperature sensitivity. |
| Starting Page | 376 |
| Ending Page | 378 |
| Page Count | 3 |
| File Format | PDF HTM / HTML |
| DOI | 10.3989/gya.1991.v42.i5.1223 |
| Volume Number | 42 |
| Alternate Webpage(s) | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1223/1226 |
| Alternate Webpage(s) | https://doi.org/10.3989/gya.1991.v42.i5.1223 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |