Investigation of rheological behavior of Kyrgyz traditional food Sary mai
In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curve...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2020-12-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/1150012 |
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