Steady and dynamic oscillatory shear rheological properties...

Journal of Food Engineering 2011 Vol. 103; Iss. 2

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

Mustafa Tahsin Yılmaz, Safa Karaman, Hasan Cankurt, Ahmed Kayacier, Osman Sagdic
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Volume:
103
Year:
2011
Language:
english
Pages:
14
DOI:
10.1016/j.jfoodeng.2010.10.016
File:
PDF, 1.29 MB
english, 2011
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