Density and viscosity of Malus floribunda juice as a function of concentration and temperature

Author:

Cepeda E.,Villarán M.C.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Aguado, M. A., & Ibarz, A. (1988). Variación de la densidad de un zumo de manzana con la temperatura y concentración. Alimentación Equipos y Tecnologı́a, pp. 209–216

2. Physical properties of fruits I. density and viscosity of juices as functions of soluble solids content and temperature;Alvarado;Latin American Applied Research,1989

3. Cepeda, E., Villarán, M. C., & Ibarz, A. (1998). Rheological properties of cloudy and clarified juice of Malus floribunda as a function of concentration and temperature. Journal of Texture Studies, Submitted

4. Thermophysical properties of clarified apple juice as a function of concentration and temperature;Constenla;Journal of Food Science,1989

5. Costell, E. (1997). Reologı́a de derivados de frutas, In Fundamentos de Reologı́a. Los materiales viscoelásticos. I. Edit. U.I.M.P., Valencia

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