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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| 主要作者: | |
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| 格式: | Final Year Project |
| 語言: | English |
| 出版: |
2014
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| 主題: | |
| 在線閱讀: | http://hdl.handle.net/10356/60970 |
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| 機構: | Nanyang Technological University |
| 語言: | English |