Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.791835
Reference27 articles.
1. Viscosity and Color Change During In Situ Solidification of Grape Pekmez
2. Rheology of selected Australian honeys
3. RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI
4. Effect of moisture content on the viscosity of honey at different temperatures
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