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Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties
chocolate sugar substitutes simplex-lattice mixture design rheology prebiotic
2010/3/24
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...
Freezing Injury and Rheological Properties of Agricultural Products
freezing injury impedance carrot
2009/6/17
Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softe...