Modeling time-independent rheological behavior of pistachio butter

International Journal of Food Properties

Volumn 12, Issue 2, 2009, Pages 331-340

  Taghizadeh, M ^a   Razavi, S M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Modeling; Pistachio butter; Pseudo plastic; Rheology; Yield stress

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS RELATIONSHIP; EFFECT OF TEMPERATURE; FLOW BEHAVIORS; FLOW CURVES; HERSCHEL-BULKLEY MODEL; MODELING; NON-NEWTONIAN; PISTACHIO BUTTER; PSEUDO-PLASTIC; PSEUDOPLASTIC FLUID; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS; SEMI-SOLIDS; STATISTICAL PARAMETERS; YIELD STRESS VALUE;

CALCINATION; ELASTICITY; EMULSIFICATION; NON NEWTONIAN FLOW; PHOSPHOLIPIDS; PLASTICITY; PLASTICS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

YIELD STRESS;

PISTACIA VERA;

EID: 70449587451     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701772048     Document Type: Article

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