الفهرس 
Use of different models to predict adulteration of some Egyptian honeys
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Abstract
This research elaborates the physical properties of some Egyptian honeys; samples of these honey types were adulterated with starch solution, glucose, molasses and distilled water respectively. The physical properties, rheological properties, the effect of volume of adulterant on apparent viscosity, effect of temperature on apparent viscosity, activation energy and effect of thixotropy of pure and adulterated samples were determined and compared