Crystallization of honey at -20°C

International Journal of Food Properties

Volumn 9, Issue 1, 2006, Pages 99-107

  Conforti, Paula A ^a   Lupano, Cecilia E ^a   Malacalza, Néstor H ^b   Arias, Verónica ^c   Castells, Cecilia B ^c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Luboratorio de Calidad de Miel ^*  (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Crystallization; Honey

Indexed keywords

ADHESIVES; CRYSTALLIZATION; FRUCTOSE; GLUCOSE; MOISTURE; OPTICAL MICROSCOPY; THERMAL EFFECTS; TURBIDITY; VISCOSITY;

HONEY; LINEAR INVERSE RELATIONSHIP; PSEUDOPLASTIC; THIXOTROPIC BEHAVIORS;

FOOD PRODUCTS;

EID: 33646455317     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500473962     Document Type: Article

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