Controlling the gelling power of cold desserts over the power of jellies
Product Code: TX-04
Related Products
Control of the gelling power of agaroids over the strength of gels
TX-06
Control of deformation properties of food environments (bread crumbs, biscuit, flour confectionery)
TX-08
To determine the shear stress limit - Cone 45⁰
TX-16
Determination of the hardness of oily products
TX-14
Determination of extruded products
TX-22
Determination of the swelling properties of simits
TX-23
Determining the degree of bread crumb
TX-10