Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content

Subject Areas : food microbiology

M. Ramzi ¹ , M. Kashaninejad ² , F. Salehi ³ , A. R. Sadeghi Mahoonak ⁴ , M. A. Razavi ⁵

1 - M. Sc. Student of the Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 - Professor of the Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
4 - Associate Professor of the Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5 - Professor of the Ferdowsi University of Mashad, Mashhad, Iran.

Received: 2017-06-15 Accepted : 2017-06-15 Published : 2017-07-01

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