Rheology of Soy-Ogi: effect of concentration and temperature-Reference-Cited by-同舟云学术

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Rheology of Soy-Ogi: effect of concentration and temperature

Published:2006-01 Issue:2 Volume:72 Page:141-146
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ojo A.,Akanbi C.T.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Effect of processing factors on rheological properties of Ogi;Akanbi;International Journal of Food Properties,2003

2. Official methods of analysis;A.O.A.C.,1980

3. A flow equation for pigment-oil suspensions of the printing ink type;Casson,1959

4. Rheology of soy protein dispersions. Effect of heat and other factors on gelation;Circle;Cereal Chemistry,1964

5. Principles of unit operations;Foust,1980

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1. Air-Drying Characteristics of Yellow Bell Pepper;Advanced Science Letters;2018-05-01

2. Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot;Food Research International;2018-03

3. Heat and Flow Properties of a Temperature Dependent Viscoplastic Fluid Including Viscous Dissipation;Journal of Food Process Engineering;2012-11-23

4. Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips;International Journal of Food Engineering;2010-12-07

5. Air Drying Characteristics of Chili Pepper;International Journal of Food Engineering;2010-02-23

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