"Rheologick\u00E9 vlastnosti emulgovan\u00FDch pokrmov\u00FDch tuk\u016F se sn\u00ED\u017Een\u00FDm obsahem tuku."@cs . "725399" . . . . "RIV/67985874:_____/00:11003001!RIV/2003/AV0/A11003/N" . "N/A"@en . . "\u0160tern, Petr" . . . "Olomouc" . . . . "122;128" . "2000-05-17+02:00"^^ . "Rheological properties of low caloric emulgified fats."@en . . . . . "Schwarz, W." . "Margarines from the rheological oint 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. 40(30,20) and 60(70,80) of the fat and aqueous phases (low caloric fats) follow the Herschel-Bulkley constitutive equation. The value of the exponent n in this equation is a characteristics for their spreadability."@en . "Rheological properties of low caloric emulgified fats."@en . "MILO Surov\u00E1rny a.s." . "Ro\u017Enov pod Radho\u0161t\u011Bm [CZ]" . "Rheologick\u00E9 vlastnosti emulgovan\u00FDch pokrmov\u00FDch tuk\u016F se sn\u00ED\u017Een\u00FDm obsahem tuku." . "Margariny jsou z reologick\u00E9ho hlediska tixotropn\u00ED viskoplastick\u00E9 l\u00E1tky, je\u017E s obsahem vody m\u011Bn\u00ED sv\u016Fj viskoplastick\u00FD charakter. Emulze obsahuj\u00EDc\u00ED ca. 40(30,20) tuku a 60(70,80) vody (n\u00EDzkokalorick\u00E9 tuky) vyhovuj\u00ED reologick\u00E9mu modelu Herschel-Bulkley. Hodnota exponentu n z t\u00E9to rovnice charakterizuje jejich rozt\u00EDratelnost." . "1"^^ . "Nov\u00E1k, B." . "Z(AV0Z2060917)" . "0"^^ . "4"^^ . "\u010Cmol\u00EDk, S." . "0"^^ . "Rheologick\u00E9 vlastnosti emulgovan\u00FDch pokrmov\u00FDch tuk\u016F se sn\u00ED\u017Een\u00FDm obsahem tuku." . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek z XXXVIII. mezin\u00E1rodn\u00ED konference z technologie a analytiky tuk\u016F." . "RIV/67985874:_____/00:11003001" . "Rheologick\u00E9 vlastnosti emulgovan\u00FDch pokrmov\u00FDch tuk\u016F se sn\u00ED\u017Een\u00FDm obsahem tuku."@cs . "7"^^ . "[2481526D7EE3]" . .