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Texture and rheological evaluation of aerated confectionery Cover

Texture and rheological evaluation of aerated confectionery

Ovidius University Annals of Chemistry
Volume 31 (2020): Issue 1 (January 2020)
By: Sergiu Pădureţ,  Raluca-Olimpia Zimbru and  Sonia Amariei  
Open Access
|Sep 2020

Authors

Sergiu Pădureţ

sergiu.paduret@fia.usv.ro

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania

Raluca-Olimpia Zimbru

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania

Sonia Amariei

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2020-0012 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 60 - 65
Submitted on: May 9, 2020
|
Accepted on: Jun 29, 2020
|
Published on: Sep 18, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
aerated confectionery,
viscosity,
relaxation time,
texture,
Maxwell model
Related subjects:
Chemistry,
Chemistry, other

© 2020 Sergiu Pădureţ, Raluca-Olimpia Zimbru, Sonia Amariei, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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