Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Dana Kozáčková"'
Publikováno v:
LWT. 89:244-247
The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fb996ca658184fc2bb9b1594e8ae37c
https://doi.org/10.1016/j.lwt.2017.10.054
https://doi.org/10.1016/j.lwt.2017.10.054
Autor:
Richardos Nikolaos Salek, František Buňka, Ludmila Luňáková, Dana Kozáčková, Michaela Černíková, Hana Běhalová
Publikováno v:
International Dairy Journal. 66:84-90
The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8517b92ff1305377f0f237e218167a65
https://doi.org/10.1016/j.idairyj.2016.11.007
https://doi.org/10.1016/j.idairyj.2016.11.007