Rheological behaviour of tomato concentrate (Hot Break and Cold Break)
- 31 January 1983
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 2 (1) , 51-62
- https://doi.org/10.1016/0260-8774(83)90006-7
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971
- VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICEJournal of Food Science, 1970
- Viscometric Behavior of Tomato ConcentratesJournal of Food Science, 1965