RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS-Reference-Cited by-同舟云学术

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RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS

Published:1973-03 Issue:3 Volume:38 Page:489-492
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

COLLINS J. L.,DINCER B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01463.x/fullpdf

Reference8 articles.

1. Anonymous . Undated. Sodium carboxymethylcellulose-base properties. Bulletin of E. I. DuPont de Nemours and Co., Wilmington, Del.

2. B. Dincer, 1972 . The effect of temperatures and pH on the viscosity of syrups containing gums . M.S. thesis . Unversity of Tennessee. Knoxville.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological behavior of syrups containing sugar substitutes;European Food Research and Technology;2004-03-01

2. A RESEARCH NOTE: SHELF-LIFE OF LITE SYRUP AFTER OPENING AND STORAGE AT ROOM OR REFRIGERATED TEMPERATURE;Journal of Food Quality;2000-10

3. Characterization of rheological properties of systems containing sugar substitutes and carrageenan;International Journal of Food Science & Technology;1998-10

4. THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY;Journal of Texture Studies;1992-09

5. Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis;Journal of Food Science;1992-01

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