EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES

• 1 March 1970
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 35  (2) , 122-125
• https://doi.org/10.1111/j.1365-2621.1970.tb12119.x

Abstract

Keywords

• JUICES
• FOOD PROCESSING
• VISCOSITY
• APPLE
• NEWTONIAN
• CLOUDY
• FRUIT
• TEMPERATURES
• PSEUDOPLASTIC
• FLUIDS