Food Viscosity Testing Above the Boiling Point

Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and food viscosity at that temperature. Modern food processing techniques such as pasteuri

Principles of food viscosity analysis - ScienceDirect

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Principles of food viscosity analysis - ScienceDirect

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Combustion of raw Camelina sativa oil in CI engine equipped with

Foods, Free Full-Text

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