Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 319-326

  Fernández Espada, Lucía ^a   Bengoechea, Carlos ^a   Cordobés, Felipe ^a   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Dough; Egg albumen protein; Glycerol; Rheology

Indexed keywords

DOUGH; EGG ALBUMEN; LINEAR VISCOELASTICITY; LOWER TEMPERATURES; MECHANICAL SPECTRUM; OPTIMAL CONDITIONS; RHEOLOGICAL PROPERTY; VISCOELASTIC PROPERTIES;

ELASTICITY; GLYCEROL; RHEOLOGY;

VISCOELASTICITY;

EID: 84888645482     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.11.009     Document Type: Article

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