Rheological behaviour of clarified banana juice: Effect of temperature and concentration
- 31 December 1989
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 10 (3) , 231-240
- https://doi.org/10.1016/0260-8774(89)90028-9
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982
- FLOW PROPERTIES OF TOMATO CONCENTRATESJournal of Texture Studies, 1981
- RHEOLOGY OF LIQUID FOODS ‐ A REVIEW1Journal of Texture Studies, 1977
- FLOW PROPERTIES OF TROPICAL FRUIT PUREESJournal of Food Science, 1974
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971
- EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREESJournal of Food Science, 1970
- VISCOMETRY OF NON‐NEWTONIAN FOOD MATERIALSaJournal of Food Science, 1960