Use of mixture design and flow characteristics to formulate ice cream compound coatings

Journal of Food Process Engineering

Volumn 33, Issue 5, 2010, Pages 919-933

  Ghorbel, Dorra ^a   Douiri, Imen ^b   Attia, Hamadi ^c   Trigui, Moez ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

^c UNIVERSITY OF SFAX   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

AGITATION RATES; APPARENT VISCOSITY; COAXIAL GEOMETRY; COMPOUND COATING; DEPENDENT VARIABLES; FAT CONTENTS; FLOW CHARACTERISTIC; FLOW CURVES; FLOW PROPERTIES; ICE CREAMS; MIXTURE DESIGN; RHEOGRAMS; RHEOLOGICAL PARAMETER; SHEAR RATES; SHEAR THINNING; STEADY-STATE REGIME; THIXOTROPIC BEHAVIOR;

SHEAR DEFORMATION;

COATINGS;

THEOBROMA CACAO;

EID: 77957255328     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00315.x     Document Type: Article

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