Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests.
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| Title: | Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. |
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| Authors: | Kutlu, Gozde1, gozcelk@gmail.com, Baslar, Mehmet2, Yilmaz, Mustafa Tahsin3, Karaman, Safa4, Vardar, Umay‐Sevgi5, Poyraz‐Yildirim, Ecem5, Sagdic, Osman5 |
| Source: | Journal of Food Process Engineering; Jan2024, Vol. 47 Issue 1, p1-13, 13p |
| Database: | Applied Science & Technology Source |
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| FullText | Links: – Type: pdflink Text: Availability: 1 |
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| Header | DbId: aci DbLabel: Applied Science & Technology Source An: 175081349 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Kutlu%2C+Gozde%22">Kutlu, Gozde</searchLink><relatesTo>1</relatesTo>, <i>gozcelk@gmail.com</i><br /><searchLink fieldCode="AU" term="%22Baslar%2C+Mehmet%22">Baslar, Mehmet</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AU" term="%22Yilmaz%2C+Mustafa+Tahsin%22">Yilmaz, Mustafa Tahsin</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AU" term="%22Karaman%2C+Safa%22">Karaman, Safa</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AU" term="%22Vardar%2C+Umay‐Sevgi%22">Vardar, Umay‐Sevgi</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AU" term="%22Poyraz‐Yildirim%2C+Ecem%22">Poyraz‐Yildirim, Ecem</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AU" term="%22Sagdic%2C+Osman%22">Sagdic, Osman</searchLink><relatesTo>5</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>; Jan2024, Vol. 47 Issue 1, p1-13, 13p |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=175081349 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.14522 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 13 StartPage: 1 Titles: – TitleFull: Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Kutlu, Gozde – PersonEntity: Name: NameFull: Baslar, Mehmet – PersonEntity: Name: NameFull: Yilmaz, Mustafa Tahsin – PersonEntity: Name: NameFull: Karaman, Safa – PersonEntity: Name: NameFull: Vardar, Umay‐Sevgi – PersonEntity: Name: NameFull: Poyraz‐Yildirim, Ecem – PersonEntity: Name: NameFull: Sagdic, Osman IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: Jan2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 47 – Type: issue Value: 1 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
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