Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1400-0.pdf
Reference21 articles.
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3. Brandão EM, Andrade CT (1999) Influência de fatores estruturais no processo de gelificação de pectinas de alto teor de metoxilação. Polímeros: Ciência e Tecnologia 9(3):38–44
4. Briggs JL, Steffe JF (1997) Using Brookfield data and the Mitschka method to evaluate Power Law foods. Journal of Texture Studies 28(5):517–522
5. Cabral RAF, Orrego-Alzate CE, Gabas AL, Telis-Romero J (2005) Rheological and thermophysical properties of blackberry. Ciência e Tecnologia de Alimentos 25(1):121–126
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