Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

Journal of Food Engineering

Volumn 54, Issue 1, 2002, Pages 89-93

  Alpaslan, M ^a   Hayta, M ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Grape molasses; Pekmez; Sesame paste; Tahin; Viscosity

Indexed keywords

EMULSIONS; FLOW OF SOLIDS; MATHEMATICAL MODELS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

GRAPE MOLASSES;

MOLASSES;

SESAMUM INDICUM; VITIS SP.;

EID: 0036680837     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00197-2     Document Type: Article

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