Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk (Desi) ghee
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DOI: 10.1007/s13197-018-3332-6
Abstract: Rheological characteristics of Desi ghee were investigated at 18, 24, 30 and 36 °C. The steady shear properties were evaluated by varying the shear rate from 0.01 to 100 s−1 and the dynamic shear properties were studied… read more here.
Keywords: temperature; desi ghee; temperature dependent; shear rate ... See more keywords
Heating Effects of Desi Ghee Using Raman Spectroscopy
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DOI: 10.1177/0003702818763331
Abstract: Raman spectroscopy as a fast and nondestructive technique has been used to investigate heating effects on Desi ghee during frying/cooking of food for the first time. A temperature in the range of 140–180℃ has been… read more here.
Keywords: heating effects; desi ghee; effects desi; spectroscopy ... See more keywords