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Rheology of Indian Honey: Effect of Temperature and Gamma Radiation
Honey brands commonly available in Indian market were characterized for their rheological and thermal properties. Viscosity of all the honey samples belonging to different commercial brands was found to decrease with increase in temperature (5–40°C) and their sensitivity towards temperature varied s...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi Publishing Corporation
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745488/ https://www.ncbi.nlm.nih.gov/pubmed/26904655 http://dx.doi.org/10.1155/2014/935129 |