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The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar–oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689232/ https://www.ncbi.nlm.nih.gov/pubmed/36421560 http://dx.doi.org/10.3390/gels8110738 |