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Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods
(LWT-Food Science and Technology. 2019, vol. 107, p. 178-184.)
The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham
(LWT - Food Science and Technology. 2021, vol. 138, art. no. 110623.)