Rheological study of food gels

The aim of this report is to show the analysis and results on the study of the rheological properties on the component of an aged egg in order to determine the freshness of the egg. The components of the egg, namely the egg white and yolk had their rheological properties measured through the rheomet...

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Bibliographic Details
Main Author: Goh, Benjamin Peng Siong
Other Authors: Li Lin
Format: Final Year Project
Language:English
Published: 2014
Subjects:
Online Access:http://hdl.handle.net/10356/60970
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Institution: Nanyang Technological University
Language: English
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