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Original Articles

Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations

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Pages 185-195 | Received 11 Nov 2005, Accepted 07 Mar 2006, Published online: 31 Jan 2007

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Chaimae Moussaoui, Mónica Blanco, Isabella de Bona Muñoz, Mercè Raventós & Eduard Hernández. (2021) An approach to the optimization of the progressive freeze concentration of sucrose solutions in an agitated vessel. Separation Science and Technology 56:4, pages 746-756.
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Micha Peleg. (2018) Temperature–viscosity models reassessed. Critical Reviews in Food Science and Nutrition 58:15, pages 2663-2672.
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A. Ojeda, F. L. Moreno, R. Y. Ruiz, M. Blanco, M. Raventós & E. Hernández. (2017) Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions. Chemical Engineering Communications 204:8, pages 951-956.
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F.L. Moreno, M. Raventós, E. Hernández, N. Santamaría, J. Acosta, O. Pirachican, L. Torres & Y. Ruiz. (2015) Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing. International Journal of Food Properties 18:2, pages 426-438.
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O.O. Fasina & Z. Colley. (2008) Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C. International Journal of Food Properties 11:4, pages 738-746.
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