凶兆
发表于 2025-3-26 22:43:23
Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviorsive sensory analysis. Rheological and tribological behaviors of the acid milk gels were evaluated with and without the addition of HWS. Overall, several sensory attributes showed correlations with rheological and tribological behaviors, including critical strain, tanδ, complex modulus, zero shear vi
万神殿
发表于 2025-3-27 02:51:46
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使绝缘
发表于 2025-3-27 08:01:19
Book 2019extures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e
legislate
发表于 2025-3-27 12:00:41
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PRE
发表于 2025-3-27 15:51:39
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用树皮
发表于 2025-3-27 18:57:43
1571-0297 esulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e978-3-030-27136-7978-3-030-27134-3Series ISSN 1571-0297 Series E-ISSN 2628-8095
刺耳
发表于 2025-3-27 22:17:29
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把手
发表于 2025-3-28 02:46:52
1571-0297 ers the testing of semisolid foods using novel rheological t.Rheology of Semisolid Foods. comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisoli
结果
发表于 2025-3-28 09:32:10
Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handlingy ingredients, processing conditions, and storage and handling practices. This chapter summarizes some of the recent published literature centered on this complex interplay, in particular how these factors impact the rheological and sensory properties of the final yogurt products.
有角
发表于 2025-3-28 11:46:35
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