Rheological behavior of syrups containing sugar substitutes

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 345-348

  Chetana, Ramakrishna ^a   Krishnamurthy, Sripathi ^a   Yella Reddy, Sunki Reddy ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Activation energy; Apparent viscosity; Consistency index; Flow behavior index; Sweeteners; Syrups; Yield stress

Indexed keywords

ACTIVATION ENERGY; DEXTROSE; FOOD PROCESSING; FOOD PRODUCTS; RHEOLOGY; YIELD STRESS;

APPARENT VISCOSITY; CONSISTENCY INDEX; FLOW BEHAVIOR INDEX; SWEETENERS; SYRUPS;

SUGAR (SUCROSE);

ARRHENIUS;

EID: 21044455176     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0876-7     Document Type: Article

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