Rheological Methods in Food Process Engineering
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- Type
- book
- Published
- 1992-06-01
- Cited by
- 1,896
- References
- 0
- OpenAlex
- https://openalex.org/W651993539
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:135850183
Keywords
Rheology, Process (computing), Process engineering, Materials science, Polymer science
References
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- Altered physicochemical properties of dairy based systems through high pressure processing
- Effects of ozone on functional properties of proteins.
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- Viscosity properties of acetylated carboxymethyl starch.
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- Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.
- The application of microfiltration as a partial sterilisation technique for the reduction of psychrotrophic spore forming bacteria from viscous dairy feeds
- Functional properties of white maize meal stored under tropical conditions
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- DELIVERING β- GLUCAN VIA SELECTED BAKERY SYSTEMS: CAKE
- Characterization of 'Saba' (Musa paradisiaca) banana starch and flour
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- Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils
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