Effects of Bloom number on phase transition of gelatin determined by means of rheological characterization

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of Bloom number on phase transition of gelatin determined by means of rheological characterization
Authors
Keywords
Bloom number, Gelatin, Thermal hysteresis, Phase transition temperature, Winter-Chambon criterion
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages 109813
Publisher
Elsevier BV
Online
2020-07-13
DOI
10.1016/j.lwt.2020.109813

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.