Rheological Characterization of Grain Legume Pastes and Effect of Hydration Time and Water Level on Apparent Viscosity
- 1 July 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4), 1167-1171
- https://doi.org/10.1111/j.1365-2621.1985.tb13036.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Sensory Methods of Texture and Viscosity MeasurementPublished by Elsevier BV ,1982
- EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1978
- FLOW PROPERTIES OF TROPICAL FRUIT PUREESJournal of Food Science, 1974
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971