Rheological characterization of some traditional Turkish soups
- 28 February 1998
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 35 (2) , 251-256
- https://doi.org/10.1016/s0260-8774(98)00016-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Rheological characterization of some Nigerian traditional soupsInternational Journal of Food Science & Technology, 1993
- Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghumJournal of Cereal Science, 1992
- Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological PropertiesJournal of Food Science, 1990
- Simple conversion of Brookfield R.V.T. readings into viscosity functionsRheologica Acta, 1982