REFERENCES
- Sengül , M. , Ertugay , M.F. and Sengül , M. 2005 . Rheological, Physical and Chemical Characteristics of Mulberry Pekmez . Food Control , 16 : 73 – 76 .
- Demirözü , B. , Sökmen , M. , Uçak , A. , Yılmaz , H. and Gülderen , S. 2002 . Variation of Copper, Iron, and Zinc Levels In Pekmez Products . Bulletin Environmental Contamination and Toxicology , 69 : 330 – 334 .
- Tosun , I. and Üstün , N. S. 2003 . Nonenzymic Browning During Storage of White Hard Grape Pekmez (Zile pekmezi) . Food Chemistry , 80 : 441 – 443 .
- Whistler , R.L. and Daniel , J.R. 1985 . “ Carbohydrates ” . In Food chemistry , 2nd , Edited by: Fennema , O.R. 69 – 137 . New York : Marcel Dekker .
- Dickinson , E. 2003 . Hydrocolloids At Interfaces and the Influence on The Properties of Dispersed Systems . Food Hydrocolloids , 17 : 25 – 39 .
- Dziezak , J.D. 1991 . A focus on gums. Food Technology . 45 : 116 – 132 .
- Garti , N. and Reichman , D. 1993 . Hydrocolloids as Food Emulsifiers and Stabilizers . Food Structure , 12 : 411 – 426 .
- Glicksman , M. 1991 . Hydrocolloids and Search for the ‘Oily grail . ’ Food Technology , 94 : 96 – 103 .
- Sahin , H. and Ozdemir , F. 2004 . Effect of Some Hydrocolloids on the Rheological Properties of Different Formulated Ketchups . Food Hydrocolloids , 18 : 1015 – 1022 .
- Abu-Jdayil , B. , Mohameed , H.A. and Eassa , A. 2004 . Rheology of Wheat Starch-Milk-Sugar Systems: Effect of Starch Concentration, Sugar Type and Concentration, and Milk Fat Content . Journal of Food Engineering , 64 : 207 – 212 .
- Thebaudin , J.Y. , Lefebvre , A.C. and Doublier , J.L. 1998 . Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces . Lebensmittel-Wissenschaft und Technologie , 31 : 345 – 360 .
- Salvador , A. , Sanz , T. and Fiszman , S.M. 2001 . Rheological Properties of Xanthan gum-Gelatine Spray-dried Mixtures. Application in a custard-like formulation . European Food Research and Technology , 212 : 208 – 212 .
- Shi , X. and BeMiller , J.N. 2002 . Effects of Food Gums on Viscosities of Starch Suspensions During Pasting . Carbohydrate Polymers , 50 : 7 – 18 .
- Appleqvist , I.A.M. and Debet , M.R.M. 1997 . Starch-biopolymer Interactions-A Review . Food Reviews International , 13 : 163 – 224 .
- Straatsma , J. , Houwelingen , G.V. , Steenbergen , A.E. and Jong , P.D. 1999 . Spray Drying of Food Products: 1. Simulation model . Journal of Food Engineering , 42 : 67 – 72 .
- Kayacier , A. and Dogan , M. 2006 . Rheologica Properties of Some Gums-Salep Mixed Solutions . Journal of Food Engineering , 72 : 261 – 265 .
- Marcotte , M. , Hoshahili , A.R.T. and Ramaswamy , H.S. 2001 . Rheological Properties of Selected Hydrocolloids as a Function of Concentration and Temperature . Food Research International , 34 : 695 – 703 .
- Alpaslan , M. and Hayta , M. 2002 . Rheological and Sensory Properties of Pekmez (Grape molasses)/Tahin (sesame paste) Blends . Journal of Food Engineering , 54 : 89 – 93 .
- Kaya , A. and Belibağlı , K.B. 2002 . Rheology of Solid Gaziantep Pekmez . Journal of Food Engineering , 54 : 221 – 226 .
- Yoğurtçu , H. and Kamışlı , F. 2006 . Determination of Rheological Properties of Some Pekmez Samples in Turkey . Journal of Food Engineering , 77 : 1064 – 1068 .
- Sengül , M. , Ertugay , M.F. , Sengül , M and Yüksel , Y. 2007 . Rheological Characteristics of Carob Pekmez. International . Journal of Food Properties , 10 : 39 – 46 .
- Lagarrigue , S. and Alvarez , G. 2001 . The Rheology of Starch Dispersions at High Temperatures and High Shear Rates: A review . Journal of Food Engineering , 50 : 189 – 202 .
- Chen , C.R. and Ramaswamy , H.S. 1999 . Rheology of Tapioca Starch . Food Research International , 32 : 319 – 325 .
- Kim , C. and Yoo , B. 2006 . Rheological Properties of Rice Starch-xanthan Gum Mixtures . Journal of Food Engineering , 75 : 120 – 128 .
- Association of Official Analytical Chemists . 1984 . Official Methods of Analysis , 14th , Arlington, VA : AOAC .
- Barnes , H.A. , Hutton , J.F. and Walters , K. 1989 . An Introduction to Theology Edited by: Elsevier Applied Science . Vol. 11 AOAC.35 , New York
- MINITAB. Minitab Reference Manual, Release 7 . 2000 . 1 Minitab Inc., State Coll., PA
- Mstat , C. 1986 . Version 4.00 , EastLansing, MI : Michigan State Uni .
- Aksu , I. and Nas , S. 1996 . Dut Pekmezi Üretim Tekniği ve Çeşitli Fiziksel-Kimyasal Özellikleri . Gıda , 21 : 83 – 88 .
- Sikora , M. , Mazurkiewicz , J. , Tomasik , P. and Pielichowski , K. 1999 . Rheological Properties of Some Starch-Water-Sugar Systems . International Journal of Food Science and Technology , 34 : 371 – 383 .
- Karakaya , M. and Artık , N. 1990 . Zile Pekmezi Üretim Tekniği ve Bileşim Unsurlarının Belirlenmesi . Gıda , 15 : 151 – 154 .
- Artık , N. and Velioğlu , S. 1993 . Bazı Pekmez Örneklerinin Standarda Uygunluğunun Belirlenmesi Üzerine Araştırma . Standard , 32 : 51 – 54 .
- Baird , J.K. and Pettitt , D.J. 1991 . “ Biogums used in food and made by fermentation ” . In Biotechnology and Food Ingredients , Edited by: Goldberg , J.K. and Williams , R. 223 – 265 . New York : Marcel Decker Inc .