Rheological and Chemical Changes in Stored Carrot Juice-Reference-Cited by-同舟云学术

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Rheological and Chemical Changes in Stored Carrot Juice

Published:1985-09 Issue:3 Volume:18 Page:213-219
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Lombraña J.I.,Días J.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference23 articles.

1. Canned fruits and other than citrus;Adams,1970

2. Official Methods of Analysis,1975

3. Biological oxidation and enzymatic browning;Braverman,1963

4. Vitamin B6 group. Estimation in food and food supplements;Brubacher,1968

5. Flow of fluid foods;Charm,1971

Cited by 6 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

1. Rheological and physicochemical properties of vegetable juices and concentrates: A review;Journal of Food Processing and Preservation;2021-02-06

2. Temperature effect on the rheological behavior of carrot juices;Journal of Food Engineering;2009-06

3. Effect of Temperature on Rheological Properties of Different Jams;International Journal of Food Properties;2006-04

4. Elastic behavior of syrups;Journal of Food Engineering;2005-09

5. Rheological Behavior of Pineapple and Mango Pulps;LWT - Food Science and Technology;2002-12

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