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Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat

  • Published:2012-11-06 Issue:3 Volume:36 Page:385-396
  • ISSN:0145-8876
  • Container-title:Journal of Food Process Engineering
  • language:en
  • Short-container-title:J Food Process Eng

Author:

Amiryousefi Mohammad Reza1,Razavi Seyed M.A.1

Affiliation:

1. Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference26 articles.

1. Time-dependent flow properties of starch-milk-sugar pastes;Abu-Jdayil;Eur. Food Res. Technol.,2004

2. Effect of glucose and storage time on the viscosity of wheat starch dispersions;Abu-Jdayil;Carbohydr. Polym.,2001

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

4. AOAC Official Methods of Analysis, Association of Official Analytical Chemists

5. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup;Bayod;LWT - Food Sci. Technol.,2008

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