APPARENT CONCENTRATION: A METHOD to PREDICT the FLOW PROPERTIES of VISCOUS FOODS FOR PROCESS APPLICATIONS-Reference-Cited by-同舟云学术

APPARENT CONCENTRATION: A METHOD to PREDICT the FLOW PROPERTIES of VISCOUS FOODS FOR PROCESS APPLICATIONS

Published:1989-12 Issue:4 Volume:11 Page:277-296
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

HÄRRÖD MAGNUS

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1989.tb00034.x/fullpdf

Reference11 articles.

1. SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION

2. Rheological Studies on Starch — Flow Behaviour of Wheat Starch Pastes

3. A rheological comparison of wheat, maize, faba bean and smooth pea starches

4. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures

5. M. HARROD, 1988 . Flow patterns, mixing effects and heat transfer in scraped surface heat exchangers . Thesis Ph.D. , Chalmers Univ. Technology, Goteborg, Sweden.

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