Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal
In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the param...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
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MDPI AG
2020-12-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/9/12/1872 |