The influence of structural factors on the relaxation of water in dairy products with various fat contents.
| Autor: | Goncharuk, O. V., Zarko, V. I., Polischuk, G. E. |
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| Zdroj: | Chemistry, Physics & Technology of Surface / Khimiya, Fizyka ta Tekhnologiya Poverhni; 2013, Vol. 4 Issue 2, p226-234, 9p |
| Abstrakt: | The influence of oil phase concentration on the conductivity and relaxation processes of water domains in the milk, cream, and butter has been investigated by thermally stimulated depolarization. [ABSTRACT FROM AUTHOR] |
| Databáze: | Complementary Index |
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