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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

RHEOLOGICAL PROPERTIES OF A NEWLY NUTRITIOUS DAIRY DRINK FROM MILK AND DATE EXTRACT CONCENTRATE (DIBBS)

Abdullah M. Alhamdan
Pages 113-126 | Received 16 Jul 2000, Accepted 03 Apr 2001, Published online: 06 Feb 2007

Citations (7)

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Read on this site (4)

Hayriye Bozkurt & Filiz Icier. (2009) Rheological Characteristics of Quince Nectar During Ohmic Heating. International Journal of Food Properties 12:4, pages 844-859.
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AmaniS. Al-Rawahi, Stefan Kasapis, Sultan Al-Maamari & AbdullahM. Al-Saadi. (2006) Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation. International Journal of Food Properties 9:3, pages 365-375.
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AmaniS. Al-Rawahi, Stefan Kasapis & IsmailM. Al-Bulushi. (2005) Development of a Date Confectionery: Part 1. Relating Formulation to Instrumental Texture. International Journal of Food Properties 8:3, pages 457-468.
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C. T. Akanbi, B. I. Ade‐Omowaye, A. Ojo & I. A. Adeyemi. (2003) Effect of Processing Factors on Rheological Properties of Ogi. International Journal of Food Properties 6:3, pages 405-418.
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Articles from other publishers (3)

Asif A. Qaiser, Rabia Nazar, Mehroz Anjum, Anem Saeed, Muhmmad Zeeshan, Basil Tahir, Muhammad Muzaffar & Naima Jameel. (2021) Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior. International Journal of Food Engineering 17:7, pages 561-569.
Crossref
Jiwan S. Sidhu. 2012. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 629 651 .
J. S. Sidhu. 2006. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 391 419 .

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