Quality of cream products with the addition of emulsifiers from different sources

The aim of this work was to determinate the physical characteristics of the cream spreads produced in the laboratory ball mill, with the addition of emulsifier lecithin from soybean, sunflower and oilseed rape, depending on refining time. The physical properties of the cream products with penetratio...

Teljes leírás

Elmentve itt :
Bibliográfiai részletek
Szerző: Pajin Biljana
Dokumentumtípus: Cikk
Megjelent: 2010
Sorozat:Review of faculty of engineering : analecta technica Szegedinensia
Kulcsszavak:Mérnöki tudományok, Kémia
Online Access:http://acta.bibl.u-szeged.hu/11852

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