ListarArtículos (Ingeniería Química) por materia "Texture"
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Artículo
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
(Elsevier, 2021-12)Brewers’ spent grain (BSG) is the major co-product of the brewing industry having a high content of protein and fibre. ...
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Artículo
From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis
(Elsevier, 2011)The effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg ...