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Study of rheology and friction factor of natural food hydrocolloid gels
(Zdruzenie HACCP Consulting, 2017)
Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data ...
Mechanical properties of sugar beet root during storage
(De Gruyter Open Ltd., 2017)
This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest ...