Effect of temperature and chemical composition on processed cheese apparent viscosity

Journal of Food Engineering

Volumn 64, Issue 2, 2004, Pages 265-271

  Dimitreli, Georgia ^a   Thomareis, Apostolos S ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Apparent viscosity; Consistency index; Flow behavior index; Processed cheese

Indexed keywords

COMPOSITION; FLOW INTERACTIONS; FOOD PROCESSING; MOISTURE; PRESSURE EFFECTS; RHEOLOGY; THERMAL EFFECTS; VISCOPLASTICITY; VISCOSITY;

APPARENT VISCOSITY; CONSISTENCY INDICES; FLOW BEHAVIOR INDEX; PROCESSED CHEESE;

DAIRY PRODUCTS;

EID: 1842584819     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.10.008     Document Type: Article

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