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Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
(Elsevier, 2020)
Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ...
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
(Taylor & Francis Inc, 2014)
In this study, rheological and some physicochemical characteristics of some commercial hydrocolloids were determined. Principal component analysis and viscous synergism index (I-v) were used for the characterization of ...
Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
(Springer, 2018)
In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot ...
Modern techniques for sludge dewaterability improvement
(Taylor & Francis Inc, 2022)
Since sludge mitigation requires new strategies for enhanced dewaterablity, several scientific and technological advancements in conditioning, dewatering and drying technologies for a variety of sludges are being developed ...