PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS-Reference-Cited by-同舟云学术

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

Published:2008-08 Issue:4 Volume:31 Page:488-502
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

AKBULUT MEHMET,OKLAR HACER

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00162.x/fullpdf

Reference25 articles.

1. Rheological characterization of milled sesame (tehineh);ABU-JDAYIL;Food Hydrocolloids,2002

2. Some physical, chemical and rheological properties of sweet sorghum (Sorghum vulgare (L) Moench) pekmez (molasses);AKBULUT;Int. J. Food Prop,2007

3. Rheological and sensory properties of pekmez (grape molasses)tahin (sesame paste) blends;ALPASLAN;J. Food Eng,2002

4. Rheological characteristics of tahinpekmez (sesame pasteconcentrated grape juice) blends;ARSLAN;J. Food Eng,2005

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