Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins
Author:
Affiliation:
1. Departamento de Ciência dos Alimentos; Universidade Federal de Lavras (UFLA); Lavras Minas Gerais Brazil
2. Instituto de Ciência Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus Florestal; Florestal Minas Gerais Brazil
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12174/fullpdf
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4. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey;Ajlouni;Food Chem.,2010
5. Modeling physical and rheological behavior of minimally processed wild flowers honey;Al-Mahasneh;J. Food Process. Preserv.,2014
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