Оцінка структури та якості харчових емульсій на основі кокосової олії методом термостимульованої деполяризації
The influence of nature and concentration of fat phase in food emulsions on relaxation processes of water domain has been investigated by thermally stimulated depolyarization.
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| Datum: | 2013 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | Russisch |
| Veröffentlicht: |
Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine
2013
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| Online Zugang: | https://www.cpts.com.ua/index.php/cpts/article/view/240 |
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| Назва журналу: | Chemistry, Physics and Technology of Surface |
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Chemistry, Physics and Technology of Surface| Zusammenfassung: | The influence of nature and concentration of fat phase in food emulsions on relaxation processes of water domain has been investigated by thermally stimulated depolyarization. |
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