Rheological and physicochemical properties of vegetable juices and concentrates: A review
Author:
Affiliation:
1. Faculty of Agriculture Bu‐Ali Sina University Hamedan Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15326
Reference82 articles.
1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
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3. Viscoelastic properties of tomato juice
4. Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling
5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
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