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The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature

Author:
Razavi, S.M.A., Najafi, M.B.H., Alaee, Z.
Source:
Food hydrocolloids 2007 v.21 no.2 pp. 198-202
ISSN:
0268-005X
Subject:
mathematical models, shear strength, sesame products, equations, fat replacers, syrups, guar gum, starch, flow, rheological properties, low fat foods, shear stress, xanthan gum
Agid:
2901242