The interaction iron – casein in food emulsion
2016
Sturza, Rodica | Verejan, Ana
The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر Technical University of Moldova
تم تزويد هذا السجل من قبل Technical University of Moldova