Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration-Reference-Cited by-同舟云学术

Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Published:2012-10 Issue:2 Volume:48 Page:507-519
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Karaman Safa,Yilmaz Mustafa Tahsin,Cankurt Hasan,Kayacier Ahmed,Sagdic Osman

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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5. Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films;Barreto;Food Chemistry,2003

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