Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review-Reference-Cited by-同舟云学术

Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review

Published:2021-01-01 Issue:1 Volume:24 Page:1117-1131
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dekeba Tafa Kenenisa¹^ORCID,Sundramurthy Venkatesa Prabhu²,Subramanian N.³

Affiliation:

1. Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia

2. Department of Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

3. Department of Chemical Engineering, Nandha Engineering College, Erode, Tamil Nadu, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953525

Reference81 articles.

1. PHYSICAL PROPERTIES OF DIFFERENT ADULTERATED EGYPTIAN HONEY

2. Nair, S.; Maghraoui, N. B. Physicochemical Properties of Honeys Produced in North-West of Algeria Physicochemical Properties of Honeys Produced in North-West of Algeria. 2017;(April 2019).

3. Bambang, N.; Ikhsan, M.; Sukri, N. Rheological Properties of Honey and its Application on Honey Flow Simulation through Vertical Tube Rheological Properties of Honey and its Application on Honey Flow Simulation through Vertical Tube. 2019

4. Afrin, S.; Haneefa, S. M.; Fernandez-cabezudo, M. J.; Giampieri, F.; Basel, K.; Battino, M. Therapeutic and Preventive Properties of Honey and Its Bioactive Compounds in Cancer : An Evidence-based Review. 2019

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