1. Physical properties of fruits. I. Density and viscosity of juices as function of soluble solids content and temperature;Alvarado;Latin American Applied Research,1989
2. AOAC (1995). Official Methods of Analysis (16th ed.). Washington DC, USA: Association of Official Analytical Chemists
3. Mathematical analysis of variation of density and viscosity of apple juice with temperature and concentration;Bayindirli;Journal of Food Preservation,1992
4. Density and viscosity of grape juice as a function of concentration and temperature;Bayindirli;Journal of Food Preservation,1993
5. Differences among Spanish and Latin-American banana cultivars: morphological, chemical and sensory characteristics;Cano;Food Chemistry,1997