Rheological properties of reconstituted kilishi ingredient mix powder
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference11 articles.
1. Studies on production physicochemical and sensory properties of a standard kilishi ingredient mix powder;Badau;International Journal of Food Sciences and Nutrition,1997
2. Viscosity and emulsifying ability of fish and chicken muscle protein;Borderias;Journal of Food Technology,1985
3. Finney, E. E. (1973). Elementary concepts of rheology relevant to food studies. In A. Kramer, A. S. Szczeniak, Texture measurements of food (pp. 33–51). Dordrecht-Holland: Reidel
4. Preliminary studies on the traditional processing of kilishi;Igene;Journal of Science Food and Agriculture,1990
5. Activity and motility of water in sweetened concentrated desludged soybeverages and their rheological properties;Khan;Journal of Food Science,1990
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