机译:葡萄糖蜜/芝麻糊/蜂蜜混合物的表征:一些物理化学,生物活性,粘弹性和感官特性的多重响应优化
Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey;
Yildiz Tech Univ, Chem & Met Engn Fac, Dept Food Engn, TR-34210 Istanbul, Turkey;
Ahi Evran Univ, Kaman Vocat High Sch, Dept Food Technol, TR-40300 Kirsehir, Turkey;
Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey|Gumushane Univ, Engn & Nat Sci Fac, Dept Food Engn, TR-29100 Gumushane, Turkey;
Yildiz Tech Univ, Chem & Met Engn Fac, Dept Food Engn, TR-34210 Istanbul, Turkey;
Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey;
机译:Pekmez(葡萄蜜糖)/ tahin(芝麻糊)混合物的流变和感官特性
机译:明胶和粒型纳米结构脂质载体对芝麻膏/日糖浆混合物的物理化学,流变学和感官特性作为小吃棒
机译:测定与松子蜂蜜混合的芝麻糊(tahin)的流变行为,乳液稳定性,颜色和感官。
机译:低摩擦两性离子水凝胶共混物的粘弹性和扩散特性的表征
机译:在多个长度尺度上表征沥青材料的粘弹性和断裂性能。
机译:在酸奶中掺入ω-3富含富含富酸的葡萄籽油:冷藏储存期间物理化学纹理和感官属性的响应表面优化
机译:Tahin / Pekmez(芝麻糊/浓缩葡萄汁)混合的流变特征