1. Spray drying of roselle (Hibiscus sabdariffa L.) extract;Al-Kahtani;J. Food Sci.,1990
2. Thermophysical properties of clarified apple juice as a function of concentration and temperature;Constenla;J. Food Sci.,1989
3. Anthocyanins as food colors;Francis;Food Technol.,1975
4. Viscometric behaviour of tomato concentrates;Harper;J. Food Sci.,1965
5. Viscosity model for cooked cereal doughs. Food and bioengineering fundamentals and industrial aspects;Harper,1971