The research of structural and mechanical properties of emulsion on the basis of sunflower seed kernel
作者： Peter Vasilevich Gurskiy , Dmitriy Olegovich Biduk , Fedor Vsevolodovich Pertsevoy , Alina Alekseevna Kolesnik , None
DOI: 10.15587/1729-4061.2012.3389
关键词:
摘要: The dependence of emulsion on the basis sunflower seed kernel shear strain its physical and chemical indices was studied. structural mechanical protein fat were calculated
sci-hub.st 参考文章(1)
K. Leelavathi, P. Haridas Rao, M. C. Shamanthaka Sastry, Studies of the utilization of sunflower kernels in bakery products Journal of Food Science and Technology-mysore. ,vol. 28, pp. 280- 284 ,(1991)