Rheology of Sesame Pastes with Different Amounts of Water Added
Sesame paste, usually served as a dressing in some local dishes and the desserts in Southeast Asia and the Middle East, requires mixing with water before consumption to form a thin emulsion of the oil-in-water type. Usually water addition is performed empirically and it is difficult to keep the qual...
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Format: | Article |
Language: | English |
Published: |
Hindawi Limited
2017-01-01
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Series: | Journal of Chemistry |
Online Access: | http://dx.doi.org/10.1155/2017/8023610 |