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International Journal of Food Properties Volume 19, 2016 - Issue 11
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Original Articles

Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling

Isabel EscricheInstitute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, SpainCorrespondence[email protected]
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,
Mircea OroianFaculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaView further author information
,
Mario VisquertInstitute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, SpainView further author information
,
María L. GrasInstitute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, SpainView further author information
&
Daniel VidalInstitute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, SpainView further author information
Pages 2575-2586 | Received 20 Aug 2015, Accepted 26 Dec 2015, Published online: 18 Jul 2016

REFERENCES

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