Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)

Journal of the Science of Food and Agriculture

Volumn 85, Issue 1, 2005, Pages 105-111

  Altay, Filiz Lokumcu ^a   Ak, M Mehmet ^a,b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b Aromsa Ltd Sti   (Turkey)

Author keywords

Sesame paste; Shear viscosity; Suspension rheology; Tahin; Tahin oil

Indexed keywords

SESAMUM INDICUM;

EID: 11244267569     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1945     Document Type: Article

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