Effect of sprouting on rheological properties of soy-butter-Reference-Cited by-同舟云学术

Effect of sprouting on rheological properties of soy-butter

Published:2013-11 Issue:1 Volume:54 Page:95-100
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Agrahar-Murugkar D.,Kotwaliwale Nachiket,Kumar Manoj,Gupta Chetan

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L);Agrahar-Murugkar;Journal of Food Science and Technology,2009

2. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends;Alpaslan;Journal of Food Engineering,2002

3. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste);Altay;Journal of the Science of Food and Agriculture,2005

4. Time-independent and time-dependent rheological characterization of vegetable-based infant purees;Alvarez;Journal of Food Engineering,2013

5. Rheology of mustard paste: a controlled stress measurement;Bhattacharya;Journal of Food Engineering,1999

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