EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES-Reference-Cited by-同舟云学术

EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES

Published:2010-04 Issue:2 Volume:33 Page:272-286
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

AKBULUT MEHMET,BİLGİÇLİ NERMİN

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2008.00274.x/fullpdf

Reference31 articles.

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

2. Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels;AKBULUT;J. Food Process Eng.,2008

3. Some physical, chemical and rheological properties of sweet sorghum (Sorghum bicolor [L.] Moench) pekmez (molasses);AKBULUT;Int. J. Food Prop.,2008

4. Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples;AKBULUT;Int. J. Food Sci. Nutr.,2008

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