Dynamics of interfacial interaction between components during mixing
The effect of mechanical action on the mixing and whipping of a mixture of components contributes to the establishment of a three-dimensional sponge-mesh continuous structure of the gluten framework, as it determines the elastic and elastic properties of the medium and is relevant in the dispersion...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2021-06-01
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| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/en/journals/tom-12-2-2021/dinamika-mizhfazovoyi-vzayemodiyi-mizh-komponyentami-pri-pyeryemimishuvanni |