Rheological and physicochemical evaluation of dispersion systems based on enzymatically modified animal fat
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1435-1528
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Rheological and physicochemical evaluation of dispersion systems based on enzymatically modified animal fat ; volume:58 ; number:10 ; day:30 ; month:8 ; year:2019 ; pages:657-673 ; date:10.2019
Rheologica acta ; 58, Heft 10 (30.8.2019), 657-673, 10.2019
- Creator
-
Kowalska, Małgorzata
Woźniak, Magdalena
Krztoń-Maziopa, Anna
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s00397-019-01165-9
- URN
-
urn:nbn:de:101:1-2020020918250660184169
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:49 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kowalska, Małgorzata
- Woźniak, Magdalena
- Krztoń-Maziopa, Anna
- SpringerLink (Online service)
Other Objects (12)
Rheological Characterization of A Waterborne Organic Nanoparticle Dispersion
Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Physico-chemical and rheological characterization of water-based mud in the presence of polymers
Improvement of Gums in Physicochemical and Rheological Properties of Barley-fortified Saltine Cracker Dough
Small scale dispersion of ammonia around animal husbandries
Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
Physicochemical characterization and rheological properties of magnetic elastomers containing different shapes of corroded carbonyl iron particles
Rheological model
The effect of milk fat substitution on the rheological properties of Edam-type cheese
Rheological Characterization of A Waterborne Organic Nanoparticle Dispersion
Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Physico-chemical and rheological characterization of water-based mud in the presence of polymers
Improvement of Gums in Physicochemical and Rheological Properties of Barley-fortified Saltine Cracker Dough
Small scale dispersion of ammonia around animal husbandries
Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
Physicochemical characterization and rheological properties of magnetic elastomers containing different shapes of corroded carbonyl iron particles
Rheological model
The effect of milk fat substitution on the rheological properties of Edam-type cheese
Rheological Characterization of A Waterborne Organic Nanoparticle Dispersion
Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Physico-chemical and rheological characterization of water-based mud in the presence of polymers
Improvement of Gums in Physicochemical and Rheological Properties of Barley-fortified Saltine Cracker Dough
Small scale dispersion of ammonia around animal husbandries
Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
Physicochemical characterization and rheological properties of magnetic elastomers containing different shapes of corroded carbonyl iron particles
Rheological model