Study on the effect of concentration and temperature on rheological properties of whole barley flour suspension by using mitschka method

Journal of Texture Studies

Volumn 45, Issue 2, 2014, Pages 164-171

  Kaur, Sumeet ^a   Das, Madhusweta ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Barley flour; Power law model; Rheology; Shear thinning; Viscosity

Indexed keywords

RHEOLOGY; SHEAR DEFORMATION; SHEAR THINNING; VISCOSITY;

BARLEY FLOURS; BROOKFIELD DIGITAL VISCOMETER; CONSISTENCY COEFFICIENT; FLOW BEHAVIOR INDEX; POWER LAW MODEL; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SHEAR THINNING FLUIDS;

SUSPENSIONS (FLUIDS);

HORDEUM;

EID: 84897916017     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12061     Document Type: Article

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