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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| Date: | 2013 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | Russian |
| Published: |
Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine
2013
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| Online Access: | https://www.cpts.com.ua/index.php/cpts/article/view/240 |
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| Journal Title: | Chemistry, Physics and Technology of Surface |