The use of rheology to characterize flow behavior of liquorice solutions

Journal of Food Process Engineering

Volumn 27, Issue 6, 2004, Pages 464-475

  Gabriele, Domenico ^a   Curcio, Stefano ^a   Migliori, Massimo ^a   De Cindio, Bruno ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); EVAPORATION; EXTRUSION; FRICTION; HEAT EXCHANGERS; PUMPS; RHEOLOGY; THERMAL EFFECTS; VISCOELASTICITY;

LIQUORICE EXTRACTS; LIQUORICE ROOTS; LIQUORICE SOLUTIONS; WATER EXTRACTION;

FOOD PRODUCTS;

GLYCYRRHIZA;

EID: 20444501712     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2004.00397.x     Document Type: Article

References (10)

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