Rheology of clarified fruit juices. III: Orange juices
- 1 January 1994
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 21 (4) , 485-494
- https://doi.org/10.1016/0260-8774(94)90068-x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Rheology of clarified fruit juices. II: Blackcurrant juicesJournal of Food Engineering, 1992
- Rheology of clarified fruit juices. I: Peach juicesJournal of Food Engineering, 1992
- Rheological properties of clarified pear juice concentratesJournal of Food Engineering, 1989
- Flow Properties of Low‐Pulp Concentrated Orange Juice: Serum Viscosity and Effect of Pulp ContentJournal of Food Science, 1984
- Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and ConcentrationJournal of Food Science, 1984
- FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- EFFECT OF ORANGE JUICE COMPOSITION ON FLOW BEHAVIOUR OF SIX‐FOLD CONCENTRATEJournal of Texture Studies, 1975
- FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE: MATHEMATICAL TREATMENTJournal of Texture Studies, 1972
- FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE*Journal of Texture Studies, 1970
- EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREESJournal of Food Science, 1970