Work

Rheological properties of cooked tarhana, a cereal-based soup

Year: 1999

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(99)00069-1

Authors: Şenol İbanoğlu, Esra İbanoğlu

Institution: Gaziantep University

Language: English

Topic: Rheology and Fluid Dynamics Studies

Subfield: Fluid Flow and Transfer Processes

Field: Chemical Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2157919239

FWCI: 0.509

Cites: 14

Cited by: 54

Related to: 10