Determination of rheological properties of boza by using physical and sensory analysis
- 31 March 2002
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 52 (1) , 95-98
- https://doi.org/10.1016/s0260-8774(01)00092-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Microflora of Boza, a traditional fermented Turkish beverageInternational Journal of Food Microbiology, 1997
- The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize foodJournal of Food Engineering, 1995
- CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREESJournal of Food Process Engineering, 1985