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Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process
Coll-Brasas, E.; Laguna, L.; Tárrega, A.; Arnau, J.; Claret, A.; Fulladosa, E. (LWT - Food Science and Technology, 2021-03-10) Qualitat i Tecnologia AlimentàriaPastiness is a dry-cured ham defect that can be determined by sensory and chemical analysis. Since pastiness produces an increase of saliva viscosity, rheology might be useful to instrumentally evaluate ...