Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin
The shear flow rheological properties of sugar solutions (70% w/w concentration) modified by different cellulose derivatives have been measured. Thickeners were expected to cause the viscoelastic behaviour of the resulting sol ution. Therefore, the elastic rheological parameters were measured by osc...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
1999-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-199901-0004_vliv-smykove-viskozity-a-elasticity-na-senzorickou-viskozitu-modelovych-kapalnych-potravin.php |