Rheological characterization of fenugreek paste (çemen)

Journal of Food Engineering

Volumn 69, Issue 2, 2005, Pages 185-190

  Işikli, Nursel Develi ^a   Karababa, Erşan ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

emen; Fenugreek paste; Non Newtonian behavior; Rheopectic

Indexed keywords

LIPIDS; MOISTURE; POLYMERS; PROTEINS; RHEOLOGY; SEED; THERMAL EFFECTS; VISCOSITY;

CEMEN; FENUGREEK PASTE; NON-NEWTONIAN BEAHVIOR; POWER LAW MODEL; RHEOPECTIC;

FOOD PRODUCTS;

FOOD; LIPIDS; MOISTURE; PROTEINS; RHEOLOGY; SEEDS; THERMAL ANALYSIS; VISCOSITY;

AVES; MELEAGRIS GALLOPAVO; TRIGONELLA FOENUM GRAECUM;

EID: 14044275054     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.013     Document Type: Article

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