Rheological properties of cooked tarhana, a cereal-based soup

Food Research International

Volumn 32, Issue 1, 1999, Pages 29-33

  Ibanoglu, Şenol ^a   Ibanoglu, Esra ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Rheology; Tarhana soup; Temperature; Wheat flour

Indexed keywords

ARRHENIUS EQUATION; FERMENTED PRODUCT; FLOUR; FLOW KINETICS; FOOD ANALYSIS; PSEUDOPLASTIC FLUID; TARHANA; TEMPERATURE; VISCOSITY;

EID: 0032840113     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00069-1     Document Type: Article

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