| Autor: |
Serdal Sabancı, Ömer Çokgezme, Derya Tezcan, Mutlu Cevik, Filiz İçier |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 4, Pp 262-266 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v4i4.262-266.531 |
| Popis: |
The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power-law model since it described the consistency of koumiss best with highest regression coefficient and lowest errors (root mean square error and chi-square). Koumiss exhibited shear thinning behavior (n |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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