Ara
Toplam kayıt 2, listelenen: 1-2
Evaluation of the impact of UV radiation on rheological and textural properties of food
(Wiley, 2022)
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques ...
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 ...