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  • Margarines from the rheological point of view are thixotropic plastic semisolids that change their plastic character with change in the portions of the fat and aqueous phases. Emulsions containing ca. 80 and 20 of the fat and aquaeous phases follow the Casson equation, whereas those containing 60 and 40, respectively, satisfy the Herschel-Bulkley equation. (en)
  • Die Margarine vom rheologischen Gesichtspunkt sind die thixotrope viskoplastische Stoffe, die mit der steigenden Wasser- und Ölgehalt ändern den viskoplastischen Charakter. Die Emulsionen mit der 80 Fettphase und 20 Wasserphase entsprechen dem Casson-Fliessegesetz wenn auch die Emulsionen mit der 60 Fettphase und 40 Wasserphase entsprechen der Herschel-Bukley Gleichung.
Title
  • Rhelogical Properties of Margarine. (en)
  • Rheologisches Verhalten von Margarine.
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  • Rhelogical Properties of Margarine. (en)
  • Rheologisches Verhalten von Margarine.
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  • RIV/67985874:_____/00:11003029!RIV/2003/AV0/A11003/N
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  • Bericht über die 6.Tagung für Lebensmittelrheologie.
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  • Pokorný, J.
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  • Štern, Petr
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  • Grauum Verlag
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