Pander
发表于 2025-3-30 10:38:46
The Effect of Preparation Conditions on the Rheological Properties of , (,)arian food. Sato et al. (J Jpn Soc Food Sci Technol, Jpn 42:737–747, 1995) and Sato (HYDROCOLLOIDS, Edited by K. Nishinari, Elsevier Science B. V., Printed in the Netherlands, 269–274, 2000) investigated the effects of preparation conditions, mixing ratios, and cooking times on the physical properti
Chronological
发表于 2025-3-30 16:16:21
Rheology Control Agents for Cosmeticsstrongly related to their rheological properties, the ingredients, which affect the rheological properties of the product, are key factors in the development of skin-care products. In this chapter, two types of novel rheology control agents for cosmetics that have been developed are described. The f