Author:
Conceição Márcia Cavalcante,Fernandes Tatiana Nunes,Prado Mônica Elisabeth Torres,de Resende Jaime Vilela
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Reference34 articles.
1. Ahmed, J., U.S. Shivare, and P. Singh, 2004, Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste, Food Chem. 84, 605–611.
2. Association of Official Analytical Chemists., 1990, Official methods of analysis, 15th ed., Arlington: AOAC, 1298 p.
3. Augusto, P.E.D., M. Cristianini, and A. Ibarz, 2012, Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp, J. Food Eng. 108, 283–289.
4. Bourne, M., 2002, Food Texture and Viscosity — Concept and Measurements, 2nd ed., Food Sciences and Technology, International Series. Academic Press, London, UK.
5. Canet, W., M.D. Alvarez, C. Fernández, and P. Luna, 2005, Comparisons of methods for measuring yield stresses in potato puree: effect of temperature and freezing, J. Food Eng. 68, 143–153.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献