Journal of Food Engineering
 2005
DOI: 10.1016/j.jfoodeng.2004.09.029
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Elastic behavior of syrups

Seema Bedi
1
,
Kirti Jindal
2
,
Narpinder Singh
3
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Cited by 1 publication
(1 citation statement)
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“…Nevertheless, there are few studies of hydrocolloids applied on syrups (Bedi, Jindal, & Singh, 2005;Manzocco & Nicoli, 2002).…”
Section: Introductionmentioning
confidence: 99%

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

Molina-Rubio
1
,
Casas-Alencáster
2
,
Martı́nez-Padilla
3
2010
Food Research International
13
0
8
1
View full textAdd to dashboardCite
“…Nevertheless, there are few studies of hydrocolloids applied on syrups (Bedi, Jindal, & Singh, 2005;Manzocco & Nicoli, 2002).…”
Section: Introductionmentioning
confidence: 99%

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

Molina-Rubio
1
,
Casas-Alencáster
2
,
Martı́nez-Padilla
3
2010
Food Research International
13
0
8
1
View full textAdd to dashboardCite
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