Rheological properties of commercial mustards

Journal of Food Engineering

Volumn 63, Issue 2, 2004, Pages 209-217

  Juszczak, Lesław ^a   Witczak, Mariusz ^a   Fortuna, Teresa ^a   Banyś, Agnieszka ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Mustard; Rheology

Indexed keywords

FOOD ADDITIVES; OILS AND FATS; PROTEINS; RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOSITY; YIELD STRESS;

SOLID PHASE PARTICLES; THIXOTROPY;

FOOD PRODUCTS;

BRASSICA; BRASSICACEAE; FRAXINUS;

EID: 0346094004     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.07.002     Document Type: Article

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