0196274 - UH-J 20023037 RIV SK eng J - Článek v odborném periodiku
Štern, Petr - Valentová, H. - Pokorný, J.
Rheological and textural characteristics of oil-in-water emulsions.
Bulletin potravinárského výskumu. Roč. 41, č. 1 (2002), s. 19-30. ISSN 0231-9950
Grant CEP: GA AV ČR IAA2060902
Klíčová slova: bread spreads * emulsions O/W * rheology
Kód oboru RIV: BK - Mechanika tekutin

Emulsions of the type oil-in-water, produced as bread spread, were analysed at the temperatures of 15; 20 and 25°C. The bread spreads (cheese spread, horse radish spread and garlic spread, ten samples each), which differed only a little from each other in their main components (55% oil and 30-32% water), contained different minor ingredients, especially flavouring.
Trvalý link: http://hdl.handle.net/11104/0091913