Rheology of solid Gaziantep pekmez

Journal of Food Engineering

Volumn 54, Issue 3, 2002, Pages 221-226

  Kaya, A ^a   Belibagli K B ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; RHEOLOGY; RHEOMETERS; STRESS ANALYSIS; THERMAL EFFECTS; VISCOSITY OF LIQUIDS;

ARRHENIUS EQUATIONS;

FRUIT JUICES;

VITIS SP.;

EID: 0036722417     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00205-9     Document Type: Article

References (15)

1. A study on production of a white hard raisin, pekmez, by using different gelling and bleaching agents
2. Models for predicting viscosity of orange juice concentrate
3. Rheology of clarified cherry juices
4. Rheology of clarified fruit juices. III: Orange juices
5. Rheological behavior of apple juice and pear juice and their concentrates
6. Rheological behavior of clarified banana juice: Effect of temperature and concentration
7. Flow properties of concentrated juices at low temperatures
8. Effect of temperature on viscosity of fruit juices and purées
9. Türkiyede üzüm üretilmesi ve deǧerlendirmesi