Now showing items 1-2 of 2
Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and ...
Melting and crystallization DSC profiles of different types of meat
(Association of the Chemical Engineers of Serbia, 2017-01)
The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) ...