Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference15 articles.
1. Modelling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;Journal of Food Engineering,2003
2. Rheological characterization of milled sesame;Abu-Jdayil;Food Hydrocolloids,2002
3. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends;Alparslan;Journal of Food Engineering,2002
4. Flow properties of Roselle (Hibiscus sabdariffa L.) extract;Hassan;Journal of Food Engineering,1998
5. Rheology of solid Gaziantep Pekmez;Kaya;Journal of Food Engineering,2002
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