Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

Author:

Córdoba Arturo,del Mar Camacho María,Martínez-Navarrete Nuria

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference18 articles.

1. Akdogan, H., & McHugh, T.-H. (2000). Flow characterization of peach products during extrusion. Food Engineering and Physical Properties, 65(3), 471–475.

2. Alonso, M.-L., Larrodé, O., & Zapico, J. (1995). Rheological behaviour of infant foods. Journal of Texture Studies, 26, 193–202.

3. Duran, L., & Costell, E. (1982). Rheology of apricot puree: Characterization of flow. Journal of Texture Studies, 13, 43–58.

4. Flint O (1996) Microscopía de los alimentos. Manual de métodos prácticos utilizando la miscroscopía óptica. Ed. Acribia S-A, Zaragoza, 28, 108–111

5. Grigelmo-Miguel, N., Gorinstein, S., & Martín-Belloso, O. (1999a). Characterisation of peach dietary fiber concentrate as food ingredient. Food Chemistry, 65, 175–181.

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