Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1370599
Abstract: ABSTRACT Steady shear (η) and complex viscosities (η*) are important rheological properties of honeys. In this study, the effects of temperature and total soluble solids (TSS) concentration on these properties in 40 different Brazilian honeys… read more here.
Keywords: temperature; tss concentration; rheological properties; brazilian honeys ... See more keywords