The influence of new generation of emulsifiers on thermal and crystallization characteristics of edible fat for confectionery products | Uticaj nove generacije emulgatora na toplotne i kristalizacione osobine namenskih masti za konditorske proizvode
2009
Radujko, I., Tehnološki fakultet, Novi Sad (Serbia) | Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Šereš, Z., Tehnološki fakultet, Novi Sad (Serbia) | Jurić, J., JAFFA AD Crvenka, Crvenka (Serbia) | Zarić, D., Istraživačko razvojni centar, Beograd (Serbia) | Hartig, E., Dijamant A.D., Zrenjanin (Serbia)
The aim of this research was to examine the physical and crystallization properties of pure edible fat and fat with three kinds of emulsifiers added. Modern instrumental methods were applied in this work. Also, the possibility of applying Gompertz's mathematical method to define kinetics of crystallization, by determination of solid fat content in the function of time, was investigated.
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