Characterization of time-dependent flow properties of food suspensions

International Journal of Food Science and Technology

Volumn 39, Issue 7, 2004, Pages 801-805

  Choi, Yun H ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Baby food; Mustard; Thixotropy; Tomato ketchup; Weltman model

Indexed keywords

BABY FOOD; MUSTARD; THIXOTROPY; TOMATO KETCHUP; WELTMAN MODEL;

DEGRADATION; FLOW OF FLUIDS; FOOD PRESERVATION; FOOD PRESERVATIVES; RHEOLOGY; SHEAR STRENGTH; SUSPENSIONS (FLUIDS); THERMAL EFFECTS;

FOOD PRODUCTS;

BRASSICA; LYCOPERSICON ESCULENTUM;

EID: 4043067154     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00830.x     Document Type: Article

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