๐”– Bobbio Scriptorium
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RHEOLOGICAL PROPERTIES OF AQUEOUS SUNFLOWER PROTEIN DISPERSIONS

โœ Scribed by J. LEFEBVRE; P. SHERMAN

Book ID
111345813
Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
479 KB
Volume
8
Category
Article
ISSN
0022-4901

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## Abstract The consistency of margarine is affected by a number of different factors. The governing factors are particularly the formulation of the margarine fat and technology parameters of the processing. The effect of the margarine fat formulation on rheological properties of margarine made und