Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter

Author：

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.1, 2015-01, pp. : 137-148

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

By Emadzadeh Bahareh

International Journal of Food Properties, Vol. 16, Iss. 3, 2013-01 ,pp. : 512-526

Taylor & Francis Ltd

Access to resources Recommend Favorite

Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1888-1894

Taylor & Francis Ltd

Access to resources Recommend Favorite

Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

International Journal of Food Properties, Vol. 18, Iss. 7, 2015-07 ,pp. : 1568-1574

Taylor & Francis Ltd

Access to resources Recommend Favorite

Shear Stress Affects Migration Behavior of Polymorphonuclear Cells Arrested on Endothelium

By Kitayama J. Hidemura A. Saito H. Nagawa H.

Cellular Immunology, Vol. 203, Iss. 1, 2000-07 ,pp. : 39-46

Academic Press

Access to resources Recommend Favorite

Occurrence of Aflatoxins in Ground Red Chili Pepper and Pistachio Nut

International Journal of Food Properties, Vol. 17, Iss. 10, 2014-11 ,pp. : 2322-2331

Taylor & Francis Ltd

Access to resources Recommend Favorite