| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277777 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Rheological properties of spreadable strawberry products made with healthy sugars were analysed. ⺠Static tests classified them as Herschel-Bulckley fluids. ⺠Most of the spreadable products behaved as weak gels according the dynamic tests.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
I. Peinado, E. Rosa, A. Heredia, A. Andrés,