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Rheological Aspects of Spanish Honeys

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Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Gutt, G. (2013). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology. 6(1):228-241. doi:10.1007/s11947-011-0730-4

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68630

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Title: Rheological Aspects of Spanish Honeys
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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[EN] The purpose of this work was to investigate the rheological behavior of Spanish honeys under different conditions (at different temperatures and concentrations). All the samples were characterized to determine ...[+]
Subjects: Honey , Arrhenius model , Vogel Taumman Fulcher model , Concentration temperature model , Cox Merz rule
Copyrigths: Cerrado
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-011-0730-4
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-011-0730-4
This paper was supported by the project "Knowledge provocation and development through doctoral research PRO-DOCT contract no. POSDRU/88/1.5/S/52946", project co-funded by the European Social Fund through Sectoral Operational ...[+]
Type: Artículo

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