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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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Bibliographic Details
Date:2013
Main Authors: Zarko, V. I., Polischuk, G. E., Goncharuk, O. V.
Format: Article
Language:Russian
Published: Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine 2013
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

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Chemistry, Physics and Technology of Surface

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