Flow properties of sweetened sesame paste (halawa tehineh)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-004-0959-5.pdf
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of defatted flaxseed gum powder addition on the quality of sesame paste;Oil Crop Science;2024-03
2. Physicochemical properties of the sesame paste produced by a novel process technology—ball milling;International Journal of Food Science & Technology;2022-10
3. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste;LWT;2022-08
4. Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling;Journal of Food Engineering;2021-10
5. Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology;Food Science & Nutrition;2021-01-10
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