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Non-Newtonian Characteristics of Gochujang and Chogochujang at Different Temperatures

This study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35, and 45°C). Rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s(−1). Gochujang and chogochujang were found to...

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Detalles Bibliográficos
Autores principales: Choi, Ji Eun, Lee, Jun Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5383144/
https://www.ncbi.nlm.nih.gov/pubmed/28401090
http://dx.doi.org/10.3746/pnf.2017.22.1.62