Rheological behaviour of sloe (Prunus spinosa) fruit juices
- 31 December 1996
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 27 (4) , 423-430
- https://doi.org/10.1016/0260-8774(95)00024-0
Abstract
No abstract availableKeywords
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- FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREESJournal of Food Science, 1970