RHMAS-AN-08_Biopolymers 4_Choice of biopolymer for low-fat mayonnaise

This application note shows how Rheolaser Master can help in the development of low-fat or fat-reduced products by targeting reference values of viscoelasticity.

Choice of biopolymer for low-fat mayonnaise

File Type: pdf
Categories: Application Note, Bulk Rheology, Diffusing Wave Spectroscopy (MS-DWS), Food & Beverage, General Chemistry & Polymers, Rheolaser Master
Tags: Biopolymers, Food and Beverages, Polymers, Rheolaser Master
Downloads: 27