Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan Cheese
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DOI: 10.3390/app10249008
Abstract: The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach… read more here.
Keywords: reduction; artisan cheese; coste type; type artisan ... See more keywords
Ce Substitution and Reduction Annealing Effects on Electronic States in Pr2−xCexCuO4 Studied by Cu K-edge X-ray Absorption Spectroscopy
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DOI: 10.7566/jpsj.87.094710
Abstract: We investigated the Ce substitution and reduction annealing effects on the electronic states at copper sites by Cu K-edge X-ray absorption near-edge structure measurements in Pr2−xCexCuO4+α−δ (PCCO... read more here.
Keywords: reduction annealing; effects electronic; substitution reduction; spectroscopy ... See more keywords