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Ovidius University Annals of Chemistry
Volume 31 (2020): Issue 1 (January 2020)
Open Access
Texture and rheological evaluation of aerated confectionery
Sergiu Pădureţ
Sergiu Pădureţ
,
Raluca-Olimpia Zimbru
Raluca-Olimpia Zimbru
and
Sonia Amariei
Sonia Amariei
| Sep 18, 2020
Ovidius University Annals of Chemistry
Volume 31 (2020): Issue 1 (January 2020)
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Published Online:
Sep 18, 2020
Page range:
60 - 65
Received:
May 09, 2020
Accepted:
Jun 29, 2020
DOI:
https://doi.org/10.2478/auoc-2020-0012
Keywords
aerated confectionery
,
viscosity
,
relaxation time
,
texture
,
Maxwell model
© 2020 Sergiu Pădureţ et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sergiu Pădureţ
Faculty of Food Engineering, Stefan cel Mare University of Suceava
Suceava, Romania
Raluca-Olimpia Zimbru
Faculty of Food Engineering, Stefan cel Mare University of Suceava
Suceava, Romania
Sonia Amariei
Faculty of Food Engineering, Stefan cel Mare University of Suceava
Suceava, Romania