Open AccessTEXTURAL AND RHEOLOGICAL PROPERTIES OF MIXTURES OF INULIN AND MILK FAT STABILIZED BY LECITHIN
Author(s) -
Karolina Kramek,
Paweł Glibowski
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/97/159-169
Subject(s) - lecithin , rheology , inulin , food science , milk fat , chromatography , chemistry , materials science , chemical engineering , composite material , engineering , linseed oil