Particle Size and Viscosity Characterization of Fermented Barbecue Waste Stream
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-67217-0_3
Reference5 articles.
1. Xiang, H., Sun-Waterhouse, D., Waterhouse, G.I.N., Cui, C., Ruan, Z.: Fermentation-enabled wellness foods: a fresh perspective. Food Sci. Hum. Wellness 8(3), 203–243 (2019)
2. García-Casal, M.N., Peña-Rosas, J.P., Malavé, H.G.: Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets. Ann. N. Y. Acad. Sci. 1379(1), 3–16 (2016)
3. Pourkomailian, B.: Sauces and dressings. In: The Stability and Shelf-Life of Food, pp. 311–331. Elsevier, (2000)
4. Martínez-Padilla, L.P.: Rheology of liquid foods under shear flow conditions: recently used models. J. Texture Stud. 55(1), 1–25 (2024)
5. Tamang, J.P., Shin, D.-H., Jung, S.-J., Chae, S.-W.: Functional properties of microorganisms in fermented foods. Front. Microbiol. 7(APR), 1–13 (2016)
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