Rheological studies of food materials
The aim of this report is to show the results and analysis on the study of the rheological properties of Bok Choy and Pumpkin. Food mixtures were prepared with various types and combinations of hydrocolloid and their rheological properties were measured using a rheometer. The rheological study shows...
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| 格式: | Final Year Project |
| 語言: | English |
| 出版: |
2018
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| 在線閱讀: | http://hdl.handle.net/10356/75390 |
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| 機構: | Nanyang Technological University |
| 語言: | English |
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