Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince
نویسندگان
چکیده
منابع مشابه
Chitin nanocrystal dispersions: rheological and microstructural properties
Dispersions of colloidal particles in aqueous media are widely investigated because of their use in many industrial applications (foods, pharmaceuticals, cosmetics, paints, etc.). Acid-hydrolyzed chitin has been reported to spontaneously disperse into colloidal rod-like crystalline particles, which can form rigid structures. Such colloidal dispersions of acid-degraded chitin can undergo an isot...
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The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...
متن کاملsome properties of fuzzy hilbert spaces and norm of operators
in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-2052-4