Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling-Reference-Cited by-同舟云学术

Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

Published:2021-10 Issue: Volume:306 Page:110642
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Maghazechi Avan,Nafchi Abdorreza Mohammad,Tan Thuan-Chew,Seow Eng-Keng,Easa Azhar Mat^ORCID

Funder

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Food Science

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3. Rheological characterization of milled sesame (tehineh);Abu-Jdayil;Food Hydrocolloids,2002

4. Rheological behavior of concentrated yogurt (Labneh);Abu‐Jdayil;Int. J. Food Prop.,2000

5. Rheological behaviour OF infant foods;Alonso;J. Texture Stud.,1995

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