Effects of fat content and temperature on the apparent viscosity of coconut milk

Journal of Food Engineering

Volumn 64, Issue 2, 2004, Pages 193-197

  Simuang, Jaruwan ^a   Chiewchan, Naphaporn ^a   Tansakul, Ampawan ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Apparent viscosity; Coconut milk; Fat content; Rheological property; Temperature

Indexed keywords

FLOW INTERACTIONS; MATHEMATICAL MODELS; OILS AND FATS; REGRESSION ANALYSIS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

APPARENT VISCOSITY; COCONUT MILK;

FRUITS;

ARRHENIUS;

EID: 1842427606     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.032     Document Type: Article

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